Lukewarm lentil salad with carrots and Vienna sausages

Name: Lukewarm lentil salad with carrots and Vienna sausages
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Whole milk yoghurt; 3 TABLESPOONS Currant Jelly; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 200 g brown lentils; 150 g Carrots; 3 (approx. 200 g) stalks of celery; 75 g Baby leaf salad; 100 g Mini Vienna sausages; 1/2 bunch Chives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Whole milk yoghurt
3 TABLESPOONS Currant Jelly
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
200 g brown lentils
150 g Carrots
3 (approx. 200 g) stalks of celery
75 g Baby leaf salad
100 g Mini Vienna sausages
1/2 bunch Chives

Directions

1
For the vinaigrette, mix yoghurt, jelly, vinegar, salt and pepper, gradually fold in 2 tablespoons of oil
2
Cook the lentils in 1 litre of boiling water for 10-15 minutes, drain. Peel and wash carrots and cut them into fine cubes. Clean, wash and cut the celery into strips. Heat 1 tablespoon of oil in a frying pan. Steam the carrots and celery for about 3 minutes. Wash the salad and drain well. Cut the sausages in half. Wash chives, shake dry and cut into small rolls
3
In a large bowl mix salad, carrots, vegetables, lentils and sausages, drizzle with some vinaigrette. Sprinkle with chives. Serve immediately and sprinkle the rest of the vinaigrette with pepper