Warm Lentil Salad with Sausage & Apple
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.
Source: EatingWell Magazine, September/October 2011
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: about 2 1/4 cups
Per Serving:
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.
Exchanges:
1 starch, 2 vegetable, 3 lean meat, 3 fat