We like the firmer texture of French green lentils in this hearty dinner salad for two featuring sausage and tart apples. Serve with pickled beets and your favorite beer. Source: EatingWell Magazine, September/October 2011

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk 1 1/2 tablespoons oil, vinegar, mustard, salt and pepper in a medium bowl.

  • Heat the remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Add sausage and cook, stirring often and breaking up into bite-size pieces, until cooked through, about 5 minutes. Add garlic and cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir 2 tablespoons of the dressing into the lentil mixture and remove from the heat. Stir in fennel, apple and celery.

  • 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 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.

Nutrition Facts

399 calories; 20.5 g total fat; 3.5 g saturated fat; 53 mg cholesterol; 817 mg sodium. 1008 mg potassium; 31.7 g carbohydrates; 11.3 g fiber; 9 g sugar; 24.1 g protein; 1432 IU vitamin a iu; 18 mg vitamin c; 235 mcg folate; 123 mg calcium; 5 mg iron; 78 mg magnesium;

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Rating: 2 stars
Disappointingly bland! I used Sweet Italian Turkey Sausage links and followed recipe. Just something missing for my tastebuds - not sure how to make it better - could only eat 2/3rds and gave the rest to my husband (who also thought it bland but did not want good sausage going to waste). Read More