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Lentil Salad
with Sausage and Fresh Vegetables


Linsen is the word for Lentil in German. this Linsensalat recipe has sausage, spinach, tomato, corn and vinaigrette dressing.

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1 cup lentils ( green preferred)
4 cups water to soak
1 teaspoon salt

4 cups stock
1 tablespoon Goulash Spice
1 cup sliced smoked sausage ( about 6 oz.)
1 / 2 cup vinaigrette dressing *
1 cup corn kernels
1 / 2 cup red onion chopped
1 cup cherry tomatoes ( halved)
2 cups spinach
1 /8 cup mint leaves

1 teaspoon Hungarian paprika
1 bay leaf
1 teaspoon caraway seed
garlic powder
onion powder

*Recipe for vinaigrette dressing here

printer friendly


One of the important things about making Lentil salad is that you don't want to overcook the lentils and mush them. Reading in the Cook's Illustrated magazine, they recommend that you don't boil them but bake them.
I found that you can accomplish the same by just bringing the water to a boil in a pan, add the lentils and cover for 40 to 60 minutes.

Start with a cup of lentils preferebly. the green are the best.
Brown lentils work well also. Next heat 4 cups of water up to just under boiling.

Pour the water over the lentils and add the salt and mix. Let this sit overnight or for a few hours.
Drain the soaking water off.

Heat 4 cups of stock up to boiling and add the Goulash spice. Add the lentils , bring back up to a simmer and shut the heat off and cover. Let this sit for an hour to hour and a half.
Before you strain the lentils off, test the lentils to see if they are done. If not let them sit a bit longer.

Fry the sausage half - moon slices in a little oil till lightly browned.

Mix all the ingredients together and blend in the vinaigrette dressing. cover and let chill.

The salad holds well for several days.

The lentil salad also works well when you mold it in a cup or metal salad mold ring.



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