Kale and lentil salad with sausage
Kale is covered in a garlic mustard dressing, topped with warm lentils and sausage. Make as a full meal.
Servings: 2 salads
Calories: 607kcal
Ingredients
Salad
- ¾ cup dried brown lentils*
- 3 cups chicken broth for cooking lentils
- 2 bay leaves
- 2 sausages
- 6 oz kale chopped
Dressing
- 2 cloves garlic
- 2 tablespoon dijon mustard or stone ground
- 1.5 tablespoon red wine vinegar
- Salt to taste
- 3 tablespoon olive oil
- 1 pinch red pepper
Instructions
Cook Lentils
- Bring chicken broth and bay leaves to a boil and cook lentils according to the package. Typically bring to a boil then simmer for 15-20 minutes, until tender. (The chicken broth flavors them - bouillon cubes work too).
Make Dressing
- While the lentils cook, make the dressing.Mince garlic (or grate over a microplane). Add garlic to a bowl with mustard, and red wine vinegar. Add some of the olive oil and whisk, continue to whisk in a little more at a time. (Or add everything to a jar and shake).Pour half of the dressing on the kale leaves and massage the leaves for 30 seconds to soften them up. Let sit until lentils are ready.
Heat Sausage & Serve
- After making the dressing, you should have about 5-10 minutes left on the lentils. Cut the sausage into slices and brown in a hot pan for 3 minutes per side to crisp up the edges.
- When everything is ready, add the lentils and couscous to the kale and pour over remaining dressing. Mix well. Add sausage and serve.
Notes
Types of lentils:
- Brown lentils are tender and hold their shape when cooked
- Green lentils also hold their shape and are still firm when cooked
- Red and yellow lentils will turn to mush, don't use them
Scan QR code for full recipe page with images & more helpful tips
Nutrition
Serving: 1sausage link + salad | Calories: 607kcal | Carbohydrates: 41g | Protein: 29g | Fat: 38g | Saturated Fat: 7g | Sodium: 965mg | Fiber: 19g | Sugar: 2.2g