Chicken Sausage Salad With Lentils and Green Apple

Community Recipe from


  • 4 cup(s) water


  1. 4 cups water
  2. 1 cup French lentils
  3. 2 cloves garlic, lightly smashed
  4. 1 bay leaf
  5. 1 1/2 teaspoons kosher salt plus pinch
  6. 1 red onion, diced
  7. 3 tablespoons plus 2 teaspoons red wine vinegar
  8. 2 tablespoons plus 2 teaspoons olive oil
  9. 1 large carrot, diced
  10. 1 celery stalk, diced
  11. 1 tablespoon Dijon mustard
  12. Black pepper
  13. 4 low-fat chicken sausages
  14. 1 bunch watercress, coarse stems removed
  15. 1 small Granny Smith apple, cored and sliced thinly

  16. Directions

  17. 1. Bring the water to a boil. Add the lentils, garlic and bay leaf to the boiling water and simmer, partially covered, 15 minutes. Stir in 1 teaspoon of the salt, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.

  18. 2. Meanwhile, in a medium bowl, toss 2 tablespoons of the diced onion with 2 teaspoons each of the vinegar and oil. Season with a pinch of salt and set aside.

  19. 3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining onion and the carrot and celery to skillet. Saute the vegetables until golden, 6 to 8 minutes. Add vegetables to lentils; toss with 3 tablespoons vinegar, 2 teaspoons oil and the mustard; season with remaining salt and the black pepper to taste.

  20. 4. In skillet, heat remaining oil over medium-high heat. Add the sausages and cook, turning, until browned, about 5 minutes. Transfer to a cutting board and slice on the diagonal.

  21. 5. Add the watercress and apple to the dressed red onion; toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.
September 2012

This recipe is a personal recipe added by CKP220 and has not been tested or endorsed by MyRecipes.

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