Vegan French Lentil Salad with Herb-Roasted Chicken Sausage
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Learn more →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
- 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
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 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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