The lentils, carrots and potatoes can be cooked in advance and reheated in the microwave when needed.
Ingredients
| 1 ½ cups | Green lentils, small (Main) |
| 6 Tbsp | Extra virgin olive oil |
| 2 medium | Carrots, diced 2cm |
| 300 g | Potatoes, peeled, diced 2cm |
| 12 large | Pork sausages, or 18 smaller ones, use your favourite, (I used the smaller L'Authentique brand Traditional Toulouse Pork sausages) (Main) |
| 1 small | Red onion, finely chopped |
| 1 stick | Celery, thinly sliced |
| 1 handful | Parsley, small, coarsely chopped |
| 3 Tbsp | White wine, or cider vinegar |
| 150 g | Cherry tomatoes, halved |
| 0 | Garlic cloves, large, finely chopped |
Directions
- Bring a large saucepan of water to the boil. Add the lentils and boil gently for 20 minutes or until the lentils are completely tender. Drain well and place in a warm serving bowl. Add 4 Tbsp of the oil and mix well.
- Meanwhile drop the carrots and potatoes into another saucepan of boiling water and boil for 5 minutes or until tender. Drain well and add to the lentils.
- Heat the remaining oil in a large frying pan over moderate heat and add the sausages. Fry until cooked through and browned.
- Add the onion, celery, parsley, tomatoes, garlic and vinegar to the lentil mixture. Mix well, taste and season. This is the salad.
- Serve the sausages on the salad.