Warm Lentil Salad with Kielbasa
Created by Adapted from Gourmet magazineServes: 4
Course: Salad
Season(s): Summer, Fall
Ingredients
- 2 cups green lentils picked over and rinsed
- 6 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 2 carrots, cut into ¼ inch dice (1 cup)
- 2 celery ribs, cut into ¼-inch dice (1 cup)
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon black pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 3/4 pound smoked kielbasa, cut crosswise into ¼ inch thick slices
- 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
Bring lentils, water, and bay leaf to a boil in a 2-to 3- quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in ½ teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
While lentils simmer, cook onion, carrots, celery, garlic, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally until vegetables are just softened, 7 to 9 minutes.
Make vinaigrette by whisking together vinegar, mustard, and remaining ¼ teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining ½ cup oil in a slow stream, whisking until blended well.
Drain lentils in a colander discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
Brow kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once. About 2 minutes per batch. Stir kielbasa and parsley into lentils.How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets