Colorful Lentil Salad with Sausages
These are the top reasons why we believe you will like this recipe:
- Quick midweek meal (especially if you use canned lentils)
- Colorful dish filled with legumes and vegetables
- Beginners-friendly recipe
- Gluten-free and dairy-free
- Made with easily accessible ingredients
- Great recipe for picnics or hosting, great for crowds
Essential ingredients
In this recipe, we use colorful and fresh ingredients. It’s a light dish that makes you feel good. We purchased all the ingredients in LIDL Slovenija (ad). Here, you can learn a bit more about ingredients.
Lentils - in the recipe, we used dry lentils. Feel free to cover the lentils with water overnight, but we didn’t do that. We rinsed it thoroughly under running water and cooked it in salted water for approximately 40 minutes. For quicker preparation, feel free to use canned lentils.
Sausages: Use your favorite barbecue sausages, which you can bake in a pan, in the oven, or on the barbecue.
Vegetables - We used zucchini, bell peppers, cherry tomatoes, and onion in this salad. Bake the vegetables with the sausages to make them sweet and soft. At the end, stir in the chopped cucumbers for crunchiness.
Dressing - is simple and made with olive oil, white wine vinegar, parsley, mustard, lemon juice, salt, and pepper.
Storing
Lentil Salad with Sausages is best served fresh; we can store leftovers in the refrigerator.
Feel free to store Lentil Salad with Sausages in an airtight container in the refrigerator for up to two days.
Lečina solata s klobasicami je najboljša sveža, lahko pa jo hranimo tudi v hladilniku. Serve cold, or pan-fry the sausages for a minute in the pan on the stove to reheat them.
How to make Lentil Salad with Sausages at home (video)
Check this quick video to master making Lentil Salad with Sausages at home.
Next, try these salad recipes
- Lentil and Nectarine Salad
- Nicoise salad
- Greek Salad
- Summer Pasta Salad
- Radicchio Salad with Grilled Halloumi
- Caprese Salad with White Beans
METHOD
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cook the lentils
Add the lentils to a sieve and rinse under running water. Place in a saucepan, cover with water, and cook on medium heat for 30 minutes. When the lentils are cooked, drain them and set aside to cool.
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bake the sausages
Place an oven-safe grill pan over high heat. Add the sausages and pan-fry them for about 5 minutes while turning them regularly to roast evenly. Place a rack in the middle of the fan-assisted oven and preheat the oven to 200 °C / 190 °F.
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add the vegetables and bake
Cut the bell peppers, zucchini, and onion into large pieces. Add to the sausages. Add in the whole cherry tomatoes. Drizzle with oil and stir to combine. Cook for a minute, then transfer to the preheated oven. Bake for 25 - 30 minutes at 200 °C / 190 °F.
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dressing
In a bowl, stir to combine olive oil and vinegar, and season with salt and pepper. Add the chopped parsley, dijon mustard, and lemon juice. Stir to combine and set aside until needed.
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serve
Add the lentils to a large baking dish. Add the baked vegetables and chopped cucumber. Pour the salad with the dressing and toss to combine. Arrange the roasted sausages on top and serve. Optionally sprinkle with sunflower seeds for some texture.
