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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




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

about 2 1/4 cups
399 calories; protein 24.1g; carbohydrates 31.7g; dietary fiber 11.3g; sugars 8.9g; fat 20.5g; saturated fat 3.5g; cholesterol 53.2mg; vitamin a iu 1431.7IU; vitamin c 17.6mg; folate 234.9mcg; calcium 123mg; iron 5.2mg; magnesium 77.8mg; potassium 1008.1mg; sodium 816.9mg; thiamin 0.3mg.

1 starch, 2 vegetable, 3 lean meat, 3 fat