Lentil Salad With Knockwurst

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 flat-leaf parsley sprigs, stems reserved and leaves coarsely chopped
• 1 leek, green part only
• 1 bay leaf
• 1 lb french green lentil, rinsed and picked over (2 cups)
• 1 large yellow onion, halved lengthwise
• 1 celery rib, halved crosswise
• 1 large carrot, halved crosswise
• 2 quarts cold water
• 1 lb cooked knockwurst, casing removed, sausage sliced 1/4 inch thick
• 1 small red onion (thinly sliced crosswise, rinsed in cold water and patted dry)
• 1 garlic clove, minced
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons dijon mustard
• salt and fresh ground pepper
• 3 tablespoons extra virgin olive oil

Recipe

• 1 tie the parsley stems, leek green and bay leaf together with kitchen string. place the herb bundle in a large saucepan and add the lentils, onion, celery, carrot and water and bring just to a boil.
• 2 reduce the heat and simmer, skimming frequently, until the lentils are just tender, about 30 minutes.
• 3 remove from the heat and let the lentils cool to room temperature.
• 4 drain the lentils. pick out and discard the herb bundle and vegetables. in a large bowl, toss the lentils with the chopped parsley, knockwurst, red onion and garlic.
• 5 in a small bowl, whisk together the vinegar and mustard and season with salt and pepper.
• 6 whisk in the olive oil until blended. pour the dressing over the lentils and serve.