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French Lentil and Vegetable Salad With Kielbasa and Chevre Recipe

French Lentil and Vegetable Salad With Kielbasa and Chevre Recipe

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French Lentil and Vegetable Salad With Kielbasa and Chevre

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Ingredients:

Serving

1 1/2 cups french green lentils , picked over and washed
5 cups water
1 small onion , stuck with
1 whole clove
1 small carrot
1 small stalk celery
1 bouquet garni (3 sprigs flat leaf parsley, 3 sprigs thyme, 1 bay leaf, 4 whole black peppercorns, all tied in chees)
salt
3 tbsp olive oil
1 small garlic
1 medium onions or 3/4 cup onion
1 stalk celery
1 medium carrots or 1/2 cup carrot
1/2 medium lemon , juice of
2 tbsp red wine vinegar
6 tbsp walnut oil
fresh ground black pepper
1 cup finely diced kielbasa (1/2-inch dice
4 oz crumbled chevre cheese
2 tbsp finely minced flat leaf parsley
1/2 cup tiny black olives , such as nicoise (optional)

Directions:

In a 5-qt. Dutch oven, bring the lentils, water, onion, carrot, and celery stalk to a boil. Add the bouquet garni and lower the heat. Simmer about 20 to 30 minutes, until lentils are tender but still maintain their shape. Add salt during the last few minutes of cooking. Remove and discard the vegetables and bouquet. Drain the lentils well and spread them on clean toweling to dry. Transfer the cooked lentils to a large bowl and set aside.
Heat the olive oil in a medium size nonstick skillet, then add the garlic through the chopped carrot. Saute 5 minutes on medium, stirring frequently, then add to the bowl of cooked lentils, stirring gently.
Place the lemon juice, vinegar, and a pinch of salt in a small bowl, then whisk in the walnut oil. Pour over the lentil mixture and season generously with black pepper. Gently stir the salad once. Cover tightly with plastic wrap and let stand at room temperature for 30m minutes or refrigerate overnight. Bring to room temperature before finishing the salad.
To finish, stir in the kielbasa and adjust the seasoning. Line the serving plates with lettuce leaves and mound a portion of the salad on top. Garnish with some of the chevre, parsley, and olives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	297.73 Kcal (1247 kJ)
Calories from fat	164.78 Kcal
		% Daily Value*
Total Fat	18.31g	28%
Cholesterol	25.41mg	8%
Sodium	249.09mg	10%
Potassium	378.57mg	8%
Total Carbs	21.75g	7%
Sugars	2.22g	9%
Dietary Fiber	9.99g	40%
Protein	12.6g	25%
Vitamin C	7.9mg	13%
Vitamin A	0.1mg	4%
Iron	2.6mg	14%
Calcium	73.5mg	7%

Amount Per 100 g
Calories	122.7 Kcal (514 kJ)
Calories from fat	67.91 Kcal
		% Daily Value*
Total Fat	7.55g	28%
Cholesterol	10.47mg	8%
Sodium	102.66mg	10%
Potassium	156.02mg	8%
Total Carbs	8.96g	7%
Sugars	0.91g	9%
Dietary Fiber	4.12g	40%
Protein	5.19g	25%
Vitamin C	3.2mg	13%
Iron	1.1mg	14%
Calcium	30.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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