Sausage and egg lentil salad with mozzarella
This delicious recipe combines sausages and eggs with lentils and cheese, for a hearty and protein-filled meal that can be served for lunch or dinner.
Ingredients
 | 2-3 medium-sized sausages – any type of beef, pork, lamb, chicken or turkey sausages. |
 | 1 cup of uncooked green lentils, black lentils, French lentils, or beluga lentils. I’m using black lentils. |
 | 200 g (3/4 cup) fresh mozzarella cheese to shred and add to the salad. |
 | 4 eggs |
 | 1/2 white onion sliced or cubed. |
 | 4 cups of liquid beef stock or liquid chicken stock to cook the lentils. You can also use water with a stock cube. |
 | 2-3 sprigs of fresh or dried parsley |
Accents for the salad dressing:
 | 4 tablespoons of balsamic vinegar |
 | 3 tablespoons of olive oil |
 | 1 teaspoon of garlic powder or flakes |
 | Pinch of salt and pepper |
How to make this sausage lentil salad
Cooking Lentils on stovetop
- Boil the lentils with water and salt in a saucepan over medium heat for 5 minutes.
- Reduce the heat to medium-low and simmer for about 15 minutes, until the water is absorbed.
- Fluff with a fork and remove from heat.
Cooking Lentils in rice cooker
- Add the lentils, water, and salt to the rice cooker and turn it on.
- Transfer to a large bowl once done and fluff with a fork.
Other ingredients in the salad
- Boil the eggs in a saucepan for about 4 minutes, then cool and peel.
- Chop the sausages into 1-2 inch slices and the onion into small pieces.
- Cook the sausages and onion in a large casserole pan over medium heat with 1 tablespoon of oil for 5-6 minutes, until lightly golden.
- Chop the mozzarella into small pieces and finely cut the parsley.
- Whisk together the olive oil, balsamic vinegar, salt, pepper, and garlic powder in a small bowl to make the dressing.
- Cut the peeled eggs into quarters.
- Add the cooked lentils to the casserole with the sausages and onions and cook together for 2–3 minutes so they absorb the juices.
- Transfer everything to a large salad bowl while still warm.
- Combine with mozzarella, eggs, parsley, and dressing.
- Toss well and serve.
If you are looking to liven up your regular green lentil salad, why not try some sausages? When it comes to food, there are few things more versatile than a good sausage and egg.
It may not seem like a traditional pairing but I assure you this is a match made in heaven that hits the spot time and time again.
The key is let the juices of the sausages become part of the sauce and dressing that flavors the lentils, with the onions and balsamic vinegar adding an additional kick.
It makes from a nice change from the usual sausage and egg rice dish or a sausage and egg frittata. An easy dish to prepare, that can be served warm or cold.
Cooking tips
- You can use any type of sausages in this recipe including beef, pork, lamb, chicken or turkey sausages. I like thicker sausages that are more flavorful such as Italian sausages, pork bratwurst, saucisse de toulouse, chipotle sausages, etc.
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Sausage and egg lentil salad with mozzarella
Equipment
Ingredients
- 2-3 medium-sized sausages
- 4 eggs
- 1/2 white onion
- 1 cup of uncooked green lentils
- 4 cups of water or liquid beef or chicken stock
- 200 g 3/4 cup of mozzarella cheese
- 2-3 sprigs of fresh parsley
Salad dressing
- 3 tablespoons of olive oil
- 1/4 cup of balsamic vinegar
- 1 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
Lentils on the stove top:
- In a saucepan, add the lentils along with water and salt and bring to a boil over medium heat for 5 minutes.
- Reduce the heat to medium-low and simmer for about 15 minutes, or until water is absorbed.
- Remove from heat and mix with a fork.
Lentils in a rice cooker:
- Add the lentils, water and salt into the the rice cooker and turn it on.
- Once it is finished, remove from the rice cooker into a large bowl and mix with a fork.
Other ingredients:
- Boil the eggs in a saucepan for 4 minutes.
- Chop the sausages into thin 1-2inch slices, and the onion into small pieces.
- In a large casserole at medium heat, cook the sausages and the onion with 1 tablespoon of oil for 5-6 minutes, or until lightly golden brown.
- Chop the mozzarella cheese into small quarters, and the parsley into small pieces.
- In a small bowl, combine the remaining olive oil, balsamic vinegar, salt, pepper, and garlic powder.
- Peel the eggs and cut into small quarters.
- Once cooked, move the lentils to casserole with the sausages and onions so that the lentils absorb the juices from the sausages for about 2-3 minutes at medium heat.
- Move the lentils, sausages, and onions to a large salad bowl.
- While warm, combine it with the mozzarella cheese, eggs, parsley, and salad dressing.
- Toss the salad and serve.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This sausage and egg lentil salad is a great light and healthy lunch or dinner by itself. You can also serve it alongside a starter like this homemade mushroom soup or this pull-apart bread.
How to store it?
You can easily prepare this sausage and egg lentil salad at least a few hours in advance. However, I recommend keeping the salad dressing separately, so that the salad keeps all its flavor and doesn’t dry out. You can add the salad dressing in when you are ready to eat.
You can keep it in airtight glass containers in the fridge, and take it the next day for a packed lunch.
