luxuriant, hearty salad with lentils, sausages and fragrant, which can be a complete meal. Match velvet soups, toasted bread and feta. From radicio.com
Materials for lentils:
Ελαιόλαδο : 2 tablespoons
Leek: 1 large, white and light green parts, cut thin slices
Carrots: 2 moderate
Lentils: 500 g. cleaned and washed
Onion: 1 large peeled and whole
Cloves: 4 – 5 which drive into the cleaned onion
PEBA (turnip): the moderate, washed well
Water: 6 mugs
Materials for sausages:
Sausage and leeks: 350 g.
Ελαιόλαδο : just for frying (not required if the grill)
Ingredients for the vinaigrette:
Garlic: 2 cloves, finely chopped
Mustard: 3 tablespoons
Vinegar: 5 tablespoons (red wine)
Salt: 2 teaspoons
Pepper: 1 teaspoon
Ελαιόλαδο : 1/2 mug
green onions: 4 – 5 cut washers
Thyme: 1 1/2 teaspoon fresh or 1/2 teaspoon dry
Parsley: 1/3 bunch chopped
Place the 2 tablespoons olive oil in saucepan, with leek and put in the fire. Cook over medium heat, stirring regularly 5 minutes. Add the carrots and cook for another 1 minute. Add the onion with the cloves, the turnip, lentils and 6 cups water. When the lentils begin to boil, reduce heat and simmer until tender (but not melt), 20 – 25 minutes.
Meantime, prepare sausage: heat the olive oil in a pan and cook the sausage over medium-low heat until cooked (or bake in oven or grill). Remove from the pan and cool slightly when the diagonal cut into thick slices. Keep them for later.
When they are ready lentils, remove and dispose of the turnip and onion. Keep 1/2 – 1 cup of boiled water and drain. Put them in a bowl.
In another bowl, mix garlic, mustard, vinegar, scallions, thyme, salt and pepper. pour slowly – slowly, while you hit a fork olive oil. Pour the lentils and stir. If it is too dry add a few tablespoons of water boiled lentils. Finally add the sausage, scallions, thyme and parsley. Stir and allow to come to room temperature salad.
To serve with toasted bread and feta cheese.