Warm Lentil and Sausage Salad

  • Yield: servings


1/2pound French lentils
1/4cup cognac
2tablespoons sherry vinegar
1teaspoon Dijon mustard
3/4teaspoon salt
2tablespoons olive oil
1/3cup walnut oil
1 small onion, quartered and separated
1/4pound arugula, washed and chilled
1/4pound sweet Italian turkey sausage
3tablespoons flat-leaf parsley, minced
Salt and freshly ground pepper


  1. Pick over and wash the lentils. Put them in a saucepan and cover with water. Bring pot slowly to a boil and drain. Cover the lentils again with 1 quart of fresh water and bring to a boil, skimming occasionally. Reduce heat and simmer for 20 minutes.
  2. Add the Cognac and continue to cook for about 10 more minutes, until the lentils are tender. Drain and discard the liquid. Store the lentils in a deep bowl.
  3. Meanwhile, combine the vinegar, mustard, salt and oils for the vinaigrette. Mix half of the vinaigrette and the onion with the lentils.
  4. Cover and store lentils in the refrigerator for a few hours, stirring occasionally.
  5. Just before serving, arrange the arugula on plates.
  6. Remove and discard the onions from the lentil mixture.
  7. Cook the sausage in a non-stick skillet until slightly browned. Slice the sausages and return them to the skillet with the lentils.
  8. Cook gently over moderate heat for about 1 minute. Add the parsley and remaining vinaigrette.
  9. Season with salt and pepper to taste. Divide the lentil mixture evenly on six plates.

Nutritional Info *per serving

  • Calories 230
  • Fat 19g
  • Saturated Fat 2.5g
  • Cholesterol 15mg
  • Sodium 570mg
  • Potassium 233mg
  • Carbohydrate 10g
  • Fiber 2g
  • Sugars 0g
  • Protein 8g