French · Lunch
Lentil Salad with Sausage
A French bistro-style salad built on braised green lentils tossed warm with sliced pork sausage, Dijon vinaigrette, shallot, carrot, and parsley. The lentils hold their shape rather than turning mushy, the sausage is pan-browned for a crisp edge, and the dressing brings sharp mustard acidity to cut the richness.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
528Calories
32.1gProtein
27.8gFat
38.2gCarbs
4.3gSugar
10.6gFiber
981mgSodium
50mgChol
8.9gSat Fat
920mgPotassium
78mgCalcium
5.2mgIron
0.6mcgVitamin B12
9.2mgVitamin C
gluten-free-adaptable
high-fiber
low-cholesterol
herb-salt
all-time-classics
Instructions
1
Prep
Rinse the lentils under cold water in a sieve and pick out any debris. Thinly slice the shallot, finely dice the carrot and celery, and chop the parsley.
2
Simmer
Combine lentils, water, and bay leaf in a saucepan. Bring to a boil over high heat, then reduce to low and simmer uncovered 20–25 minutes until tender but firm.
3
Sear
Heat a dry skillet over medium-high and sear the pork sausage 4–5 minutes, turning once, until the edges are browned and crisp.
4
Toss
Whisk mustard, olive oil, vinegar, salt, and pepper together. Drain the warm lentils, discard the bay leaf, add shallot, carrot, celery, sausage, and dressing, then toss gently until coated.
5
Plate
Spoon the salad onto a plate and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork sausage
- 180g180g green lentils, dry
- 22 small shallot
- 11 carrot
- 22 celery stalk
- 2 tbsp2 tbsp Dijon mustard
- 4 tbsp60ml olive oil
- 2 tbsp30ml red wine vinegar
- 2 cup480ml water, for simmering lentils
- 22 bay leaf
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
