Warm Lentil Salad with Sausage & Apple

Warm Lentil Salad with Sausage & Apple

12 Reviews
From: EatingWell Magazine, September/October 2011

We like the firmer texture of French green lentils in this hearty dinner salad featuring sausage and tart apples. Serve with pickled beets and your favorite beer.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 links hot or sweet turkey sausage, casings removed
  • 3 cloves garlic, minced
  • 2 cups cooked or canned (rinsed) lentils (see Tip)
  • 1 small bulb fennel, finely diced
  • 1 Granny Smith apple, finely diced
  • 2 stalks celery with leaves, finely diced
  • 6 cups arugula or mesclun greens


  • Active

  • Ready In

  1. Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.
  2. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add sausage; cook, stirring often and breaking up, until cooked through, about 5 minutes. Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery.
  3. Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.
  • Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2½ cups cooked. Or use canned lentils: 15-ounce can = 1½ cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.

Nutrition information

  • Serving size: about 2¼ cups
  • Per serving: 401 calories; 20 g fat(3 g sat); 11 g fiber; 32 g carbohydrates; 24 g protein; 235 mcg folate; 53 mg cholesterol; 9 g sugars; 0 g added sugars; 1,432 IU vitamin A; 18 mg vitamin C; 124 mg calcium; 5 mg iron; 817 mg sodium; 1,011 mg potassium
  • Nutrition Bonus: Folate (59% daily value), Vitamin C (30% dv), Vitamin A (29% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 3 lean meat, 3 fat

Reviews 12

June 26, 2019
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By: Lynn
This was really good. Only thing I left out was the fennel because I forgot to grab at store and I used hot turkey sausage. I have to admit I was a little skeptical about this recipe but was pleasantly surprised how tasty and filling it was. Will be making again for sure, soon!
June 28, 2018
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By: MJ Smith
Love this! Did not use fennel because I don't like it! Will make it for company!
December 27, 2017
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By: Kellie
Wow this is yummy!! We did add more greens and yes I would make it again!!L
August 25, 2017
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By: Cranky Frankie
Enjoyable dish.. just.. the salad doesn't fit in it! I ended up putting the greens on the side.
August 08, 2017
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By: Catherine Pedersen
This salad was absolutely amazing! I never thought I could love a salad as much as I did. Surprised and bit undignified in each bite, I wish I had come across this sooner... In any case, I highly recommend following the recipe till the end, because it really does stand on its feet. For example: I was worried about the fennel, but I was just blown away at how it harmonizes with the rest.
May 04, 2016
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By: EatingWell User
Skeptical at first, but turned out so well I am on the fence about fennel and have never eaten it raw, so I was starting to wonder if I should cook it before adding it. But I stuck with the recipe and made it as directed (the only change I made was to use red lentils since that's what I had and I only had about 1/2 cup of them). It turned out so well! I loved every bite of it and wanted to go back for seconds!
September 30, 2014
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By: EatingWell User
Tasty and quick A tasty, filling dish that is quick and easy to make. I made it with pork sausage that I cooked together with a quarter of a habanero chili (which I removed at the end) for added heat and flavour. I also added a big spoonful of grain mustard to the dressing.
August 29, 2013
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By: EatingWell User
Easy & Tasty I usually omit the fennel just because I don't have it on hand at the time and it still turns out delicious. If you are sensitive to the acid of vinegar, just don't use as much of the dressing, but I think it's perfect. I normally don't have Dijon so plain yellow mustard works perfectly fine as well. I like the spice so I always use some sort of hot sausage. Sometimes when I don't have any apples I also substitute dried cranberries instead.
August 06, 2013
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By: EatingWell User
Too vinagery I made the dressing and tried it, and it was waaaaay to vinagery! So I added some sugar and also just a little bit of mayo to make a tiny bit creamy, and then all the flavors came together and it was delicious. But I don't know how others could have eaten it without the sugar, as the vinager was too overpowering. Pros: Yummy combination of flavors! Cons: Too vinagery
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