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Lentil salad with grilled sausages and vegetables

Lentil salad with grilled sausages, yellow and red

Lentil salad with grilled sausages, yellow and red bell peppers and zucchini, prepared with a simple basil dressing. (May 30, 2012) Credit: Doug Young

LENTIL SALAD WITH GRILLED SAUSAGES AND VEGETABLES

French green lentils are pretty and keep their shape during cooking, but brown lentils work just as well in this recipe.

3 cups French green lentils

8 cups water

1 garlic clove

1 bay leaf

Salt

1/2 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 1/2 pounds Italian sausages

2 red and/or yellow bell peppers, cored, seeded and quartered

2 medium zucchini, stemmed and halved lengthwise

1/4 cup finely chopped fresh parsley leaves

1. Bring lentils, water, garlic and bay leaf to boil in a large saucepan. Reduce heat and simmer, covered, until almost tender, 15 to 20 minutes. Stir in 1 teaspoon salt and continue to cook until lentils are tender but not disintegrating, 3 to 5 minutes. Drain and transfer to a large bowl.

2. While lentils are cooking, whisk together 1/2 cup olive oil, vinegar and mustard. Pour over warm lentils and toss to coat.

3. Light coals or heat gas grill to medium-high. Grill sausages, and peppers and zucchini brushed with remaining oil, turning once, until cooked through, 8 to 10 minutes. Transfer to cutting board to cool slightly.

4. Slice sausages diagonally into 1/2-inch pieces. Slice peppers into thin strips. Slice zucchini into 1/2-inch-thick half-moons. Add to bowl with lentils and stir to coat. Cover and refrigerate for up to 1 day before serving.

Makes 8 to 10 servings.

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