Ingredients with Measurements:
- 1 lb Sønderjysk spegepølse (smoked sausage)
- 1 cup green lentils
- 1 red onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the lentils and place them in a large pot with enough water to cover them by 2 inches. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
2. While the lentils are cooking, slice the spegepølse into thin rounds and set aside.
3. In a mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, garlic, salt, and pepper to make the dressing.
4. Once the lentils are cooked, drain them and rinse with cold water to stop the cooking process. Add them to the mixing bowl with the dressing and toss to coat.
5. Add the diced red onion, carrots, and celery to the mixing bowl and toss to combine.
6. In a separate pan, cook the sliced spegepølse over medium heat until lightly browned on both sides.
7. Serve the lentil salad topped with the cooked spegepølse.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 35g
- Protein: 22g
Substitutions for ingredients:
- Sønderjysk spegepølse can be substituted with any other smoked sausage.
- Green lentils can be substituted with brown or black lentils.
- Red onion can be substituted with white or yellow onion.
- Carrots and celery can be substituted with any other vegetables of your choice.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, for extra flavor.
- Substitute the Dijon mustard with whole grain mustard or honey mustard for a different flavor profile.
Tips and tricks:
- Be sure to rinse the lentils with cold water after cooking to prevent them from becoming mushy.
- You can cook the lentils and prepare the dressing ahead of time and store them separately in the refrigerator until ready to serve.
- To make the dish vegetarian, omit the spegepølse and add roasted vegetables or tofu instead.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lentil salad and spegepølse in a pan over medium heat until warmed through.
Presentation ideas:
- Serve the lentil salad in a large bowl and top with the cooked spegepølse.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- A side of roasted vegetables, such as Brussels sprouts or sweet potatoes, would complement the dish nicely.
Troubleshooting advice:
- If the lentils become too mushy, reduce the cooking time or use a different type of lentil.
Food safety advice:
- Be sure to cook the spegepølse to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sønderjysk spegepølse is a traditional smoked sausage from the southern region of Denmark.
Flavor profiles:
- The lentil salad is tangy and slightly sweet from the apple cider vinegar and Dijon mustard dressing, while the spegepølse adds a smoky and savory flavor.
Serving suggestions:
- Serve the lentil salad and spegepølse as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Danish