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Red lentil and bratwurst salad

updated

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Ingredients for 4 servings:

  • 200 g lentils, red
  • e.g. vegetable broth
  • 12 small sausages (Nuremberg sausages)
  • ½ bell pepper(s), red
  • 6 cocktail tomatoes
  • 2 mushrooms
  • 1 spring onion(s)
  • 4 tbsp vinegar
  • 1 tsp mustard
  • 8 tbsp oil
  • salt and pepper
  • some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the lentils in the vegetable broth for about 10 minutes until al dente. Fry the sausages, and let both ingredients cool. In the meantime, make a vinaigrette with the vinegar, mustard, oil, salt, and pepper. Dice the bell peppers and tomatoes. Slice or ring the sausages, mushrooms, and spring onions. Mix all ingredients together in a bowl and sprinkle with chopped parsley, if desired. This is a delicious low-carb dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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