Lentil and Sausage Salad

Tiny green puy lentils have a slightly nutty texture and flavour. They keep their shape well once cooked, making them perfect in salads. Here they are mixed with sausages and Mediterranean vegetables, plus a handful of fresh rocket.

photo credit: shutterstock
Servings Prep Time Cook Time
6servings 30minutes 35minutes
Servings Prep Time
6servings 30minutes
Cook Time
Servings: servings
Servings: servings
  1. Rinse the lentils and add them to a large saucepan of water. Bring to a boil, then reduce the heat, cover and gently simmer for 25 minutes, until just tender. Drain, reserving a little of the cooking water.
  2. While the lentils are cooking, preheat the grill (broiler) to high. Rub the skins of the red peppers and zucchini with a little of the oil. Arrange the vegetables, skin side up, in the grill pan in a single layer. Add the sausages and cook, turning the sausages occasionally, for 10-15 minutes, until the sausages are cooked and browned on all sides and the vegetables are tender. Transfer the red peppers to a plastic bag and leave until cool enough to handle, then remove from the bag and peel off the skins.
  3. Heat the remaining oil in a large frying pan and add the onions, celery, garlic and potatoes. Cook, stirring, for about 10 minutes, until tender.
  4. Roughly chop the sausages, red peppers, and zucchini, then add them to the pan along with the lentils, thyme, parsley, vinegar and mustard. Stir well, adding a little of the lentil cooking water to slightly moisten the mixture. Season with salt and freshly ground black pepper.
  5. Transfer the mixture to a serving bowl and serve warm or cool, tossing with the rocket just before serving.
Recipe Notes

Per serving: 507 calories, 25 g protein, 32 g fat (12 g saturated fat), 32 g carbohydrate (4 g sugars), 12 g fibre, 778 mg sodium