Lentil Salad With Italian Sausage And Mustard Vinaigrette Recipes

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

WARM LENTIL SALAD WITH SAUSAGE

Steps:

• Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
• While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
• Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
• Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
• Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.

ITALIAN LENTIL SALAD

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE

Steps:

• Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
• Crumble the sausage into a large nonstick skillet.
• Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
• In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
• To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
• Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.

LENTIL SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
• Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
• Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.

INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
• Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.

LENTIL SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
• Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
• Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
• Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.

LENTIL SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Rinse the lentils, and discard any pebbles you may find.
• Put the lentils in a saucepan with water to cover. Set the sauce-pan over medium heat, and bring to a boil. Add the teaspoon of salt, the celery, quartered onion, garlic, bay leaf, and 1 teaspoon of the fresh thyme. Simmer the lentils, uncovered, for about 20 minutes, or until al dente. (Cooking time for lentils can vary greatly.) When cool enough to handle, fish out the celery, onion, and bay leaf, and discard.
• Whisk together, in a salad bowl, the mustard, vinegar, oil, salt, and freshly ground pepper to taste. Drain the lentils while warm, and put them in the bowl with the vinaigrette. Toss with the diced onion, parsley, and remaining teaspoon of thyme.