Warm Lentil and Sausage Salad



1/2 lb French lentils

1/4 c Cognac

2 tbsp sherry vinegar

1 tsp Dijon mustard

3/4 tsp salt

2 tbsp olive oil

1/3 c walnut oil

1 Small onion, qtered and separated

1/4 lb arugula, washed and chilled


3 tbsp flat-leaf parsley, minced

To Taste salt and freshly ground pepper


Pick over and wash the lentils. Put them in a saucepan and cover with water. Bring pot slowly to a boil and drain. Cover the lentils again with 1 quart of fresh water and bring to a boil, skimming occasionally. Reduce heat and simmer for 20 minutes.

Add the Cognac and continue to cook for about 10 more minutes, until the lentils are tender. Drain and discard the liquid. Store the lentils in a deep bowl.

Meanwhile, combine the vinegar, mustard, salt and oils for the vinaigrette. Mix half of the vinaigrette and the onion with the lentils.

Cover and store lentils in the refrigerator for a few hours, stirring occasionally.

Just before serving, arrange the arugula on plates.

Remove and discard the onions from the lentil mixture.

Cook the sausage in a non-stick skillet until slightly browned. Slice the sausages and return them to the skillet with the lentils.

Cook gently over moderate heat for about 1 minute. Add the parsley and remaining vinaigrette.

Season with salt and pepper to taste. Divide the lentil mixture evenly on six plates.

NOTE: French lentils have a grayish-brown exterior and a creamy yellow interior. They are also known as European lentils.

Nutrition Facts

Total Calories 230

Total Fat 19 g

Saturated Fat 2 g

Cholesterol 15 g

Sodium 570 mg

Potassium 233 mg

Total Carbohydrates 10 g

Dietary Fiber 2 g

Sugars 0 g

Protein 8 g

% Daily Protein 10

% Daily Vitamin C 20

% Daily Calcium 6

% Daily Iron 10