Lentil salad with knockwurst
Discover the savory blend of lentils and knockwurst in this delectable Mediterranean-inspired salad. A burst of flavors in every bite!
Ingredients:
- 5 flat-leaf parsley sprigs, stems reserved and leaves coarsely chopped
- 1 leek, green part only
- 1 bay leaf
- 450g French green lentils (2 cups), rinsed and picked over
- 1 large yellow onion, halved lengthwise
- 1 celery rib, halved crosswise
- 1 large carrot, halved crosswise
- 2 quarts cold water
- 450g cooked knockwurst, casing removed, sausage sliced 1/4 inch thick
- 1 small red onion—thinly sliced crosswise, rinsed in cold water and patted dry
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- Salt and freshly ground white pepper
- 3 tablespoons extra-virgin olive oil
Instructions:
- Secure the parsley stems, leek green, and bay leaf by tying them together with kitchen string. Put this herb bundle in a big saucepan along with the lentils, onion, celery, carrot, and water. Bring the mixture to a gentle boil. Lower the heat and let it simmer, regularly skimming off any foam, until the lentils are slightly soft, which should take around 30 minutes. Take the saucepan off the heat and allow the lentils to cool down to room temperature.Once cooled, drain the lentils and remove the herb bundle and vegetables. In a large bowl, mix the lentils with chopped parsley, knockwurst, red onion, and garlic. In a separate small bowl, combine vinegar and mustard. Season this mixture with salt and white pepper. Slowly whisk in the olive oil until everything is well combined. Pour this dressing over the lentil mixture and serve.
Summary:
- Calories: 3221 kcal
- Fat: 159 g
- Protein: 170 g
- Carbs: 292 g
- Potassium: 4899 mg
- Magnesium: 344 mg