Lentil Salad with Pasta and Sausages Time: 35 minutes This makes
enough for 2 meals - refrigerate half before adding sausages
3/4 cup lentils - I use Lentils du Puy - the little green ones
1 1/2 cup chicken stock
2 cups bite-size pasta - I'm using farfalle
1 pepper - any color, yellow would be nice
2 tomatoes
3/4 cup chopped celery
1 bunch green onions
1 small can chopped green chilies, 4 oz (125 gr), drained optional
1 tbs snipped fresh basil 1 tbs fresh thyme 1 tbs fresh oregano
4 - 6 sausages, depending on size
Balsamic Vinaigrette
Bring lentils and chicken stock to a boil over medium-high heat. Cover, reduce heat and simmer according to package directions. Mine take about 20 minutes. Taste one - cook until tender. When done drain and rinse under cold water. Cook pasta according to package directions. Roughly chop pepper, tomatoes, and celery. Cut root and stem ends off of green onions, peel and slice thinly. Snip/chop all herbs. Put everything but pasta and lentils into a large bowl, add the vinaigrette and set aside. When lentils are done and rinsed add to vegetables. When pasta is done and drained add to vegetables. Toss lightly to combine. Divide salad in two and refrigerate half for tomorrow night. Cook sausages on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time). Slice in 1 inch (2.5cm) lengths and add to remaining half of salad. Toss and serve.
Balsamic Vinaigrette Time: 10 minutes
3 tbs Balsamic vinegar
1 tbs Dijon mustard
1 clove garlic, minced
1 tbs fresh chives, snipped
1/4 olive oil - the good stuff
Finely mince garlic, snip chives. Put vinegar, mustard, garlic and chives in small bowl. Slowly whisk in olive oil.
Cooking for Two? Or more?
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