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




Ingredient Checklist


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

  • 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.


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.

Reviews (6)

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12 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Wow this is yummy!! We did add more greens and yes I would make it again!!L Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
Love this! Did not use fennel because I don't like it! Will make it for company! Read More
Rating: 4 stars
Try it with chorizo! This was super easy and fast and yes it makes great leftovers. I used chorizo instead and sliced it instead of crumbles.....SSOOOOOOOOOO good! Read More
Rating: 4 stars
Delicious and easy! Made as listed and it was filly and very tasty. I definitely recommend using spicy sausage Read More
Rating: 3 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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. Read More