Ronnie's Notes
I used to make plain lentil salad often. One day I bought some chicken-turkey sausage and added it to my tried-and-true recipe and everyone loved the result. Without the meat this is a suitable side dish for any kind of meal. It is also a tasty and texturally satisfying “bed” for roasted or grilled salmon or other meaty fish. With the crispy bits of sausage it’s dinner.
Instructions
Rinse the lentils and place them in a large saucepan with the bay leaf and water or stock.
Bring to a boil over high heat, lower the heat, and simmer, partially covered, for about 20– or until the lentils are tender.
Discard the bay leaf.
Drain the lentils and spoon them into a bowl.
Let cool slightly.
While the lentils are cooking, heat 1 tablespoon olive oil in a nonstick skillet over medium heat and fry the sausage for 6–, or until crispy.
Stir the sausage occasionally to brown all sides.
RFAdd 1 tablespoon olive oil to the pan.
Add the onion and cook for .
Add the garlic and zucchini and cook for one minute.
Transfer the ingredients to the bowl with the lentils.
Add the tomatoes.
Toss ingredients gently.
Let stand for .
Whisk together the remaining 1/3 cup olive oil, vinegar, Dijon mustard, and thyme.
Pour the dressing over the salad and toss gently.
Season to taste with salt and pepper.
Makes 4 servings.