The Estate Tableat Copperopolis
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French · Salad

Warm Lentil Salad with Sausage

Tender lentils tossed while still warm with browned chicken sausage, onion, zucchini and tomato, in a mustard and thyme vinaigrette. Good served warm or after a rest.

  • YieldServes 4 to 6
  • Hands-on35 min
  • Total1 h 5 min
  • Difficulty

Ingredients

  • 400 glentils, about 2 cups, rinsed
  • 1 leafbay leaf
  • 950 mlwater, or stock
  • 110 mlextra virgin olive oil, divided: 1 tablespoon for the sausage, 1 tablespoon for the vegetables, the rest for the dressing
  • 450 gchicken sausage, cut into small pieces
  • 1medium onion, chopped
  • 2 clovesgarlic, minced
  • 130 gzucchini, diced, about 1 cup
  • 2large tomatoes, chopped
  • 80 mlred wine vinegar
  • 1½ tbspDijon mustard
  • 1½ tspfresh thyme leaves
  • to tastesalt and black pepper

Contains

  • Mustard
  • Sulfites
  • Legumes (any)
  • Lentils
  • Olive
  • Grapes
  • Nightshades (any)
  • Tomato
  • Onion family (any)
  • Onion
  • Garlic
  • Cabbage family (any)
  • Fennel
  • Zucchini
  • Turmeric
  • Thyme
  • Bay leaf
  • Black and white pepper
  • Poultry and birds (any)
  • Chicken
  • Histamine (aged and fermented foods)

Taste

  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Tender-braised

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 2
  • Make-ahead friendly
  • Leftovers-friendly

Nutrition

  • Calories: moderate
  • Protein: high
  • Carbs: high
  • Fat: high
  • Fiber: high
  • Sodium: low

Budget

  • Budget: moderate

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