This is a better option than the standard Italian sausage sandwich. However, you’ll still enjoy the full flavor of bratwurst and all of your favorite flavors.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ pound French green lentils, rinsed and drained
- 2 cups water
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (14 ounce) can corn, drained
- ¼ cup chopped fresh parsley, or to taste
- ⅓ cup olive oil
- ⅓ cup balsamic vinaigrette
- 1 tablespoon white sugar
- salt and ground black pepper to taste
Instructions
- Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
- Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
- Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
- Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Reviews
The whole family liked this salad so much we had seconds! Since I made it for lunch it served 4 not 8. I made one change. We didn’t have kidney beans so I used garbanzo beans instead. I only gave it four stars because of this. The vinaigrette with the olive oil seemed strange to me, but I was glad I followed the recipe because it was great! Simple and easy to make for a quick lunch since I had leftover cooked lentils. Definitely making this again!!
An interesting flavour and texture mixing kidney beans, corn and lentils. I cooked the lentils in a pressure cooker for 10 minutes instead of in a saucepan as directed. I don’t know what balsamic vinaigrette is, so I just used balsamic vinegar. I will leave out the sugar the next time. Make sure the lentils are al dente to achieve a nice balance of texture as well as flavour. I used French Green Puy lentils but imagine that brown lentils would work just as well here, making it even cheaper lentil salad. :-)Thank you kelly for your recipe.