Rating: 4.25 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.

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  • 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.

  • Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.

Tips

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

401 calories; protein 24.2g; carbohydrates 31.9g; dietary fiber 11.3g; sugars 8.9g; fat 20.5g; saturated fat 3.5g; cholesterol 53.2mg; vitamin a iu 1431.8IU; vitamin c 17.9mg; folate 234.9mcg; calcium 124.4mg; iron 5.2mg; magnesium 77.9mg; potassium 1011.1mg; sodium 817mg; thiamin 0.3mg.
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