Lentil Salad With Smoked Sausage Recipes

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage in oil 5 to 6 minutes, stirring frequently, until golden brown. With slotted spoon, remove sausage to bowl; cover to keep warm.
• Add carrots, onion and sweet potato to drippings in Dutch oven. Cook 8 minutes, stirring occasionally, until almost tender. Stir in garlic and thyme; cook 1 minute. Add lentils and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until lentils are tender.
• Stir in sausage, tomatoes, salt and pepper, breaking up tomatoes. Cook uncovered 5 to 7 minutes. Stir in spinach; cook 2 to 3 minutes or until wilted.

Steps:

• The night before you want to make the salad, cover the lentils with 3 cups cold water.
• Drain and rinse the lentils under cold running water.
• Put lentils in a small saucepan.
• Cover with cold water.
• Add 1 teaspoons of salt.
• Bring to boil over medium heat.
• Lower heat and simmer until lentils are tender, about 20 minutes.
• Drain well.
• Cool in large bowl.
• Combine green onions, lentils, and smoked sausage.
• In a separate bowl mix together mustard, vinegar and oil.
• Add to lentil mixture.
• Season to taste with salt and pepper.
• Toss well.
• Refrigerate for a least one hour.
• Serve at room temperature.
• Will keep up to 3 days in refrigerator.

Steps:

• In a saucepan combine the lentils, the water, and the bay leaf, bring the water to a boil, and simmer the mixture, covered, for 15 minutes. Add salt to taste and simmer the mixture, covered, for 3 to 5 minutes, or until the lentils are just tender.
• While the lentils are simmering, in a heavy skillet cook the onion, the carrot, the celery, the garlic, and the thyme with salt and pepper to taste in the oil over moderately low heat, stirring, until the vegetables are softened. Drain the lentils in a sieve, discarding the bay leaf. Add the lentils, the vinegar, and the parsley to the skillet, heat the mixture over low heat, stirring, until it is heated through, and keep the lentil mixture warm, covered. In another heavy skillet brown the kielbasa over moderate heat and transfer it to paper towels to drain. Divide the lentil mixture between 2 plates, mounding it, and top it with the kielbasa.

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.

Steps:

• For the lentils:
• Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
• Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
• Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

Steps:

• Combine water, tomato juice, lentils, beer, onion, carrot, thyme, rosemary, garlic powder, pepper, and bay leaf in a large saucepan. Bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes. Stir in sweet potatoes and sausage. Cover and simmer until potatoes are tender, 30 to 35 minutes. Remove bay leaf before serving.

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
• Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
• Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.