Warm Lentils and Turkey Kielbasa with Shallot Vinaigrette
This recipe serves 8, but can easily be halved. Alternatively, you can cook a full batch of lentils and only dress half of them. The lentil salad portion can be used as an add-on for green salads or transformed into soup with a couple of cups of broth.
Servings: 8
Calories: 404kcal
Ingredients
- For the Lentils and Turkey
- 8 cups water
- 1 pound lentils 2 cups, rinsed and picked over
- Nonstick spray
- 1 16 ounce turkey kielbasa
- 1 onion chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 clove garlic very finely chopped
- Coarse salt and freshly ground white pepper
- For the Vinaigette:
- 2 large shallots finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons vinegar
- Coarse salt and freshly ground black pepper
- 6 tablespoons pure olive oil
- parsley, for garnish
- Dijon mustard, for serving
Instructions
- Combine the water, lentils, and bouquet garni in a saucepan and bring to a boil over high heat. Decrease the heat and simmer uncovered, skimming frequently, until the lentils are tender, 15 to 30 minutes, depending on the size of the lentil. Remove from the heat and drain in a fine-mesh sieve. Remove and discard the bouquet garni. Keep warm.
- Meanwhile, prepare the sausage and the dressing. Heat a large skillet over medium high heat. Add the turkey kielbasa and sear on both sides. Cover and reduce the heat to low. Cook over medium heat until warmed, about 15 minutes.
- Prepare the dressing. In a small bowl, whisk together the shallots, mustard, and vinegar. Season with salt and pepper. Add the oil in a slow stream, whisking until emulsified. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 2 weeks.
- Add onion, carrot, celery, and cook until warmed and tender, but crisp, about 3 minutes. Add to the lentils. Pour the dressing over the lentils and toss to coat. Taste and adjust for seasoning with salt and pepper.
- Garnish with parsley. Serve lentils with reserved turkey sausage and mustard.
Nutrition
Calories: 404kcal | Carbohydrates: 40g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 763mg | Potassium: 731mg | Fiber: 19g | Sugar: 5g | Vitamin A: 1387IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 10mg