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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.

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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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.
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