LENTIL, APPLE AND CHORIZO SALAD
Serves: 6
1 1/2 cups (375 mL) dried beluga lentils (see note) 1 tbsp (15 mL) camelina oil or olive oil
5 1/2 oz (150 g) cured chorizo sausages, diced 2 tbsp (30 mL) dry white wine
1 tbsp (15 mL) butter
1 tsp (5 mL) lemon zest (grated peel)
3 tbsp (45 mL) fresh lemon juice
6 medium crabapples or 1 Granny Smith apple, cored, quartered, skin on 1/4 cup (60 mL) finely chopped flat-leaf parsley 1 tbsp (15 mL) Dijon mustard (grainy preferred) 1 tsp (5 mL) salt
1/2 tsp (2.5 mL) freshly ground pepper
Note: Beluga lentils are as black as caviar, hence their name. They hold their shape better than other lentils. You can substitute green French lentils.
1. Place lentils in a large saucepan, cover with 4 cups (1 L) cold water and bring to a boil over high heat.
2. Reduce heat to medium and boil for 15 to 20 minutes or until tender. Drain and set aside.
3. Heat oil in a large, heavy frying pan over medium-high heat. Add sausages and sauté for 4 to 5 minutes, until edges are slightly crisp. Deglaze pan with wine, then blend in butter.
4. When butter has melted, mix in lemon zest and juice, apples, the cooked lentils, parsley and mustard. Lower heat to medium and cook for 3 minutes to heat through.
5. Mix in the salt and pepper to taste. Serve warm. julianarmstrong1@gmail.com