Lentil Salad With Frankfurters

By Trish Hall

Updated October 11, 2023

Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
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Ingredients

Yield:6 servings

  • 8 cups water

  • 1 pound dried lentils

  • 4 carrots, scraped and diced (1 ¼ cups)

  • 1 rib celery, diced ( ½ cup)

  • 1 bay leaf

  • Salt to taste if desired

  • 4 frankfurters, sliced on a diagonal (2 cups)

  • 1 tablespoon plus 1 cup corn oil

  • 1 cup chopped onion

  • 1 clove garlic, chopped (2 teaspoons)

  • 1 tablespoon Dijon-style mustard

  • ¼ cup red-wine vinegar

  • 1 cup chopped parsley

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

56 grams carbs; 15 milligrams cholesterol; 740 calories; 15 grams monosaturated fat; 22 grams polyunsaturated fat; 8 grams saturated fat; 48 grams fat; 10 grams fiber; 1270 milligrams sodium; 23 grams protein; 4 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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rebecca goodsell

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

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