Lentil Salad With Knockwurst Recipe

Name: Lentil Salad With Knockwurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ½ tablespoons Dijon mustard; salt and fresh ground white pepper; 3 tablespoons extra virgin olive oil

Servings: persons

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 ½ tablespoons Dijon mustard
salt and fresh ground white pepper
3 tablespoons extra virgin olive oil

1
Tie the parsley stems, leek green and bay leaf together with kitchen string.
2
Place the herb bundle in a large saucepan and add the lentils, onion, celery, carrot and water and bring just to a boil.
3
Reduce the heat and simmer, skimming frequently, until the lentils are just tender, about 30 minutes.
4
Remove from the heat and let the lentils cool to room temperature.
5
Drain the lentils.
6
Pick out and discard the herb bundle and vegetables.
7
In a large bowl, toss the lentils with the chopped parsley, knockwurst, red onion and garlic.
8
In a small bowl, whisk together the vinegar and mustard and season with salt and white pepper.
9
Whisk in the olive oil until blended.
10
Pour the dressing over the lentils and serve.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Lentil Salad With Knockwurst falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Salad With Knockwurst

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions