LENTIL SALAD WITH KIELBASA
SOURCE: PIERRE FRANEY AND BRYAN MILLER. CUISINE RAPIDE.
Lentils and sausage make a heavenly match regardless of the dining ambiance. French bistros offer them as staple appetizers or accompaniments due to their ease of preparation and the beauty they add to the overall plating aesthetic. The dish is also simple, economical, and practical within the sphere of home cooking because lentils are an inexpensive commodity that yields a hearty and nutritious meal in itself even at small or substantial servings.
Ingredients
2 1/4 cups/454 grams dried lentils
8 cups/2 L water
1 1/4 cups/160 grams diced carrots
1/2 cup/50 grams diced celery
1 bay leaf
Salt to taste
1 cup/52 grams chopped onion
1 clove garlic, finely chopped
3/4 pound/340 grams kielbasas, sliced diagonally
1 tablespoon/15 mL and1 cup/240 mL corn oil
1 tablespoon/21 grams Dijon mustard
1/4 cup/60 mL red wine vinegar
1 cup/60 grams chopped parsley
Freshly ground pepper to taste
Specific Equipment
Colander or large strainer
Large deep-bottomed saucepan around 4 quarts/4 L in capacity
Large mixing bowl to hold and toss the salad
Sauté pan
Whisk
Medium-sized mixing bowl
2 large slotted mixing spoons
Serves 6
Instructions
1. Wash the lentils in a colander or large strainer and transfer them into the saucepan. Fill the saucepan with water and add in carrots, celery, bay leaf, and a pinch of salt.. Bring the lentils to a simmer over low heat and let it simmer, covered with a lid, for 30 minutes or until cooked,
2. Remove saucepan from heat. Drain the lentils over the same colander or large strainer and discard the bay leaf. Transfer the lentils to a large mixing bowl and stir in the chopped onion and garlic. Set aside.
3. Cook the kielbasa in 1 tablespoon/15 mL corn on a sauté pan over medium-high heat for 1 minute. Remove from the sauté pan and mix them into the lentils.
4. Whisk the corn oil, Dijon mustard, and red wine vinegar altogether in a medium-sized mixing bowl until well-combined. Stir in the parsley and season with salt and pepper to taste. Pour the vinaigrette dressing into the lentils and toss until well-blended. Chill, if desired.
