| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Good olive oil
- 2 cups medium-diced leeks, white and light green parts
- 1 cup (1/4-inch-diced) carrots (2 carrots)
- 1 pound green French Le Puy lentils, rinsed and drained
- 1 whole peeled onion stuck with 6 whole dried cloves
- 1 small turnip
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons Dijon mustard
- 5 tablespoons good red wine vinegar
- Kosher salt and freshly ground black pepper
- 6 scallions, white and green parts, thinly sliced crosswise
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1/2 cup minced fresh parsley leaves
- 10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally
- 6 (1/2-inch-thick) diagonal slices of a baguette
- 4 ounces creamy herbed goat cheese, such as Montrachet
Instructions
- Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
- Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it’s dry, add a few tablespoons of the reserved cooking liquid.
- Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
- Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1392 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 215 g |
| Dietary Fiber | 17 g |
| Sugar | 19 g |
| Protein | 62 g |
| Cholesterol | 40 mg |
| Sodium | 2332 mg |
Reviews
This was surprisingly good. I added chopped mushrooms(because I needed to used them), when cooking the leeks. I also crisped up the kielbasa before adding to the lentils. Loved how acidic the vinaigrette was. Keeper for sure.
We really enjoyed this. We served it warm rather than the suggested room temp. However, I will be making it again for a Fall harvest party and I have no doubt room temp will be just as good. Love this recipe!
Love this! It’s best if you let it sit in the fridge for a day, then eat it, the flavors get way better developed! Can’t wait to make it again! Definitely have it with some crackers or toast and cheese, it really is a nice contrast
Delicious allergy free meal Ina! I loved it, my husband loved it and I had so much left over That my neighbors loved it too, haha!
I let my lentils sit in their liquid for almost 2 hours after cooking them to directions as I need to run out to the store. So my lentils were probably more tender than called for but not mushy and I’d probably repeat that next time as well. I also doubled the kielbasa (cooking for men over here lol!).
My family loves this recipe. Very tasty and we used it as a meal and not a salad.
This recipe didnt work for me. The dressing was fantastic but i must have dressed the lentils too soon. Couldnt taste the dressing at all the next day. It was very bland.
Really good. I used a grainy mustard since we had no Dijon – not sure if that helped or not. We tried it hot first and weren’t so impressed, but once it cooled it was so much better.
Really good, I had been looking for a good lentil salad and this is it!
Delicious! Prepared as written and family thoroughly enjoyed it
We made the lentil portion, skipping the toasts and kielbasa. What a perfect lentil dish. The lemon- mustard dressing adds the right amount of acid to brighten-up the earthiness of the lentils. I didn’t have a turnip handy, but I did have a small rutabaga. Ina said on the show that the turnip added something extra and she was right. The rutabaga added a subtle, extra layer to the dish – again, brightening the lentils. If it isn’t obvious, I like lentils, but the earthy vibe is great at first and then you’re done with them and don’t want them again for a while. With this recipe, I ate the leftovers of the salad over several days and looked forward to it every time.