1 small Granny Smith apple, cored and sliced thinly
Instructions
Bring water to boil. Add the lentils, garlic and bay leaf to the boiling water and simmer, partially covered. 15 minutes. Stin in 1 tsp of the salt, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.
Meanwhile, in a medium bowl, toss 2 tbsp of the diced onion with 2 tsp each of vinegar and olive oil. Season with a pinch of salt and set aside.
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add remaining onion and the carrot and celery to skillet. Saute the vegetables in lentils; toss with 3 tbsp vinegar; 2 tsp oil and the mustard; season with remaining salt and black pepper to taste.
In skillet, heat remaining oil over medium-high heat. Add the sausages and cook, turning until browned, about 5 minutes. Transfer to a cutting board and slice on the diagonal.
Add the watercress and apple to the dressed red onion; toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.
Originally Submitted
3/19/2011
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