Anti Inflammatory French Lentil Salad with Herb-Roasted Chicken Sausage

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory French Lentil Salad with Herb-Roasted Chicken Sausage

This hearty, colorful bowl is the kind of meal that genuinely makes eating well feel effortless. French green lentils hold their shape beautifully after simmering, giving you a satisfying, protein-rich base that pairs perfectly with caramelized roasted vegetables — bell pepper, zucchini, and collapsed cherry tomatoes straight from a 425°F oven. The dressing is where the real magic happens: extra virgin olive oil, red wine vinegar, Dijon mustard, and a half teaspoon of turmeric come together into something bright and deeply savory, with that golden spice doing quiet but meaningful work. Searing the chicken sausage rounds until the cut faces are deep golden brown adds smoky, caramelized edges that make every bite feel indulgent without straying from clean ingredients. Fresh parsley and scallion greens keep things lively, and optional tarragon adds a subtle anise note if you're feeling fancy. It comes together in about the same time it takes to roast the vegetables, and it serves four — equally good warm from the stove or at room temperature for an easy make-ahead lunch.

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Ingredients

4 servings

For the lentils

1 ½ cups french green lentils (lentilles du puy), rinsed
1 bay leaf
3 sprigs fresh thyme
1 tsp salt

For the roasted vegetables

1 medium red bell pepper, cut into ½-inch pieces
1 medium zucchini, cut into ½-inch pieces
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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½ tsp salt
¼ tsp black pepper

For the sausage

12 oz fully cooked chicken sausage links (herb or italian-style), sliced on the bias into ½-inch rounds
1 tbsp extra virgin olive oil

For the dressing

3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp ground turmeric
¼ tsp black pepper
¼ tsp salt

For the salad

2 scallions (green tops only), thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh tarragon leaves, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the red bell pepper, zucchini, and cherry tomatoes on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat. Spread in a single layer and roast for 20–25 minutes, until the edges are lightly charred and the tomatoes have collapsed.
2
While the vegetables roast, combine the lentils, bay leaf, thyme sprigs, and 1 tsp salt in a large saucepan. Cover with 4 cups of cold water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20–25 minutes, until the lentils are tender but still hold their shape — they should have a slight firmness at the center, not be mushy.

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