Lentil Sausage Salad

Name: Lentil Sausage Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Carrots; 500-750 ml Vegetable broth (instant); 150 g red lentils; 100 g Celery; 350 g Pomerania Spiess from Rügenwalder Mühle; 2 small red skinned apples (approx. 100 g each); 150 ml apple juice; 3 TABLESPOONS Lemon juice; 3 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Carrots
500-750 ml Vegetable broth (instant)
150 g red lentils
100 g Celery
350 g Pomerania Spiess from Rügenwalder Mühle
2 small red skinned apples (approx. 100 g each)
150 ml apple juice
3 TABLESPOONS Lemon juice
3 TABLESPOONS Balsamic vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and dice the carrots. Put stock and lentils in a pot (lentils should be covered with stock) and bring to the boil. Cook over medium heat for 10-12 minutes. After about 5 minutes add carrots. Clean the celery (put some of the leaves aside), wash and cut into slices.
2
Cut the meat into cubes. Drain vegetables if necessary and let them cool down. Wash apples, quarter them and remove seeds. Cut 1 1/2 apples into thin slices. Cut the remaining 1/2 apple into fine cubes. Mix apple, lemon juice and vinegar, fold in oil. Season with salt and pepper. Stir in apple cubes. Mix lentils, carrots, celery, apple slices and meat cubes. Drizzle the vinaigrette over the lentils and leave to stand for about 20 minutes.
3
Mix apple, lemon juice and vinegar, fold in oil. Season with salt and pepper. Stir in apple cubes. Mix lentils, carrots, celery, apple slices and meat cubes. Drizzle the vinaigrette over the lentils and leave to stand for about 20 minutes. Arrange on a plate and serve garnished with celery green. Serve with farmer's crust bread
4
Waiting time approx. 20 minutes