Best Warm Lentil Salad With Sausage Recipes

Warm Lentil Salad with Sausage image

Yield Serves 2

Number Of Ingredients 12

3/4 cup lentils
4 cups water
1 bay leaf
1 onion, minced
1 carrot, grated coarse
1 rib of celery, chopped fine
2 garlic cloves, minced
1/4 teaspoon dried thyme, crumbled
2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar, or to taste
1/4 cup minced fresh parsley leaves
1/4 pound smoked kielbasa or other smoked sausage, cut crosswise into 1/4-inch-thick slices

Steps:

In a saucepan combine the lentils, the water, and the bay leaf, bring the water to a boil, and simmer the mixture, covered, for 15 minutes. Add salt to taste and simmer the mixture, covered, for 3 to 5 minutes, or until the lentils are just tender.
While the lentils are simmering, in a heavy skillet cook the onion, the carrot, the celery, the garlic, and the thyme with salt and pepper to taste in the oil over moderately low heat, stirring, until the vegetables are softened. Drain the lentils in a sieve, discarding the bay leaf. Add the lentils, the vinegar, and the parsley to the skillet, heat the mixture over low heat, stirring, until it is heated through, and keep the lentil mixture warm, covered. In another heavy skillet brown the kielbasa over moderate heat and transfer it to paper towels to drain. Divide the lentil mixture between 2 plates, mounding it, and top it with the kielbasa.

Lentil and Kielbasa Salad image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 16

Good olive oil
2 cups medium-diced leeks, white and light green parts
1 cup (1/4-inch-diced) carrots (2 carrots)
1 pound green French Le Puy lentils, rinsed and drained
1 whole peeled onion stuck with 6 whole dried cloves
1 small turnip
1 tablespoon minced garlic (3 cloves)
3 tablespoons Dijon mustard
5 tablespoons good red wine vinegar
Kosher salt and freshly ground black pepper
6 scallions, white and green parts, thinly sliced crosswise
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup minced fresh parsley leaves
10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally
6 (1/2-inch-thick) diagonal slices of a baguette
4 ounces creamy herbed goat cheese, such as Montrachet

Steps:

Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid.
Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.

Warm Lentil Salad with Sausage image

Yield Makes 4 main-course servings

Number Of Ingredients 15

2 cups French green lentils (13 oz), picked over and rinsed
6 cups water
1 California bay leaf or 2 Turkish
1 teaspoon salt
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 tablespoon finely chopped garlic
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
3/4 lb smoked kielbasa or other smoked sausage (not low-fat), cut crosswise into 1/4-inch-thick slices
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.