How To Make Healthy Puy Lentil and Sausage Salad

how to make healthy puy lentil and sausage salad easy recipe.

Tiny green Puy lentils have a slightly nutty texture and flavor, and are perfect in salads, they keep their shape well once cooked. Here they are mixed with grilled sausage and vegetables venison Mediterranean, plus a handful of fresh rocket leaves. All you have to accompany the dish is a French bread crust.

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INGREDIENTS:

1 1/2 cups (300 g), the French state-green (puy) lentils 

2 red capsicums and half the mustard 

4 zucchini in half length-wise 

Olive oil 3 tablespoons 

Sausage (500 gram) good-quality 

Cut 2 small onions and red or into wedges 

2 and spread thinly sliced ​​celery 

2 clove garlic thinly sliced 

(300 gram) new potatoes scrubbed and cut into dice 

Thyme 2 tablespoons chopped fresh 

1/3 cup (10 gram) chopped parsley flat-hundred new 

2 tablespoons vinegar Taramea 

1 tablespoon dijon or German mustard seed 

salt and pepper

DIRECTION:

A stock, the baking. Wash the lentils and put them in a pot of water. Bring to the boil, then reduce heat cover, and simmer gently for about 25 minutes until tender right. Count, a small reserve of the cooking water. While the lentils cook, rub the skin of the pepper, courgette and red of the small oil. Prepare the vegetables, skin side up, in a baking pan, in one layer.

Add the sausage. Bake for 10-15 minutes, turning the sausage time to mature , and browned on all sides, tender vegetables. Transfer to paper polythene bag and leave until cool to handle, and hoe the cup. Heat the remaining oil in the pan great, and add the onion, celery, garlic and potatoes. Stir-fry for about 10 minutes or until tender.

Roughly cut the sausage and pepper and Rotongaio and courgettes and add them to the pan. Add the cooked lentils, thyme, parsley, vinegar and mustard seed . Stir well, and add a little of the cooking water to the young moisten the mixture slightly. Checked with salt and pepper to taste. Then....!

SERVE..^^

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