French · Lunch
Lentil Salad with Sausage (High-Protein)
French bistro-style lentil salad with warm braised green lentils, sliced pork sausage, soft-boiled egg, and a sherry vinegar mustard vinaigrette. Sautéed shallot, carrot and celery form the base, finished with fresh parsley for a substantial, protein-rich cold-weather salad.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
625Calories
52.2gProtein
32.4gFat
39.1gCarbs
6.2gSugar
11.7gFiber
1224mgSodium
363mgChol
9.7gSat Fat
1158mgPotassium
145mgCalcium
7mgIron
2.1mcgVitamin B12
9.8mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the shallot, carrot and celery into small even pieces. Mince the garlic and slice the sausage into rounds.
2
Poach the egg in gently simmering water over medium heat for 6–7 minutes until the white sets and yolk stays soft. Transfer to cold water and peel.
3
Warm the olive oil in a skillet over medium heat. Sauté the shallot, carrot and celery for 4–5 minutes until the carrot softens and shallot turns translucent.
4
Add the sliced sausage to the skillet and cook over medium-high heat for 5–6 minutes, turning occasionally, until browned with no pink inside.
5
Stir in the garlic and cook 30 seconds over medium heat until fragrant. Add the cooked lentils, cannellini beans and 2 tablespoons water. Warm for 3–4 minutes over medium-low heat until glossy.
6
Whisk the sherry vinegar and dijon mustard together, then stir in a little olive oil from the pan drippings to combine.
7
Off the heat, pour the dressing over the lentil mixture and toss with parsley, salt and pepper until evenly coated.
8
Plate
Spoon the warm lentil and sausage salad onto a plate and top with the halved soft-boiled egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz429g garlic pork sausage (fresh, not cured)
- 1 1/2 cup260g cooked green lentils
- 22 eggs, soft-boiled and halved
- 2/3 cup100g cannellini beans, cooked
- 22 small shallot
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 2 tsp2 tsp dijon mustard
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
