Lentil Salad With Frankfurters
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8cups water
- 1pound dried lentils
- 4carrots, scraped and diced (1¼ cups)
- 1rib celery, diced ( ½ cup)
- 1bay leaf
- Salt to taste if desired
- 4frankfurters, sliced on a diagonal (2 cups)
- 1tablespoon plus 1 cup corn oil
- 1cup chopped onion
- 1clove garlic, chopped (2 teaspoons)
- 1tablespoon Dijon-style mustard
- ¼cup red-wine vinegar
- 1cup chopped parsley
- Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
739 calories; 48 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 22 grams polyunsaturated fat; 56 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 23 grams protein; 1268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put water in a large saucepan. Wash lentils in a colander and add to pan. Then add carrots, celery, bay leaf and pinch of salt, and simmer, covered, 30 minutes.
- Step 2
When lentils are cooked, drain the vegetables and put in a bowl. Remove bay leaf. Saute frankfurters in 1 tablespoon oil 1 minute. Add frankfurters to lentils, along with onion and garlic.
- Step 3
Put mustard, vinegar and remaining 1 cup oil in a bowl. Mix with a fork or whisk. Add parsley, salt and pepper to taste. Pour this dressing over lentils and mix. Serve lukewarm or cold.
Private Notes
Comments
Those of you from Berkeley and of a certain age will remember Pig by the Tail and the green lentil salad vinaigrette with feta cheese. This is a slightly different version with the addition of frankfurters. Tasty