Beef sausage and lentil salad

Lentils have a nutty, earthy flavour that helps ground the strident richness of the sausages and pungency of the mustard and spices in this robust salad.

  • 1 hr 10 mins cooking
  • Serves 4
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Thyme dressing
  • 1 teaspoon fresh thyme leaves
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) red wine vinegar
  • 1/4 cup (60ml) olive oil
Beef sausage and lentil salad
  • 2 cup (400g) brown lentils
  • 2 sprigs fresh thyme
  • 20 baby beetroots (500g), trimmed
  • 8 thick beef sausages
  • 2 teaspoon olive oil
  • 1 brown onion (200g), chopped finely
  • 2 teaspoon yellow mustard seeds
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup (125ml) chicken stock
  • 100 gram baby spinach leaves


Beef sausage and lentil salad
  • 1
    Place ingredients for thyme dressing in screw-top jar; shake well.
  • 2
    Cook lentils in large saucepan of boiling water with thyme until lentils are tender; drain, discard thyme. Combine lentils in large bowl with half the dressing.
  • 3
    Meanwhile, boil, steam or microwave unpeeled beetroots until tender; drain. When cool enough to handle, peel and halve beetroots.
  • 4
    Cook sausages in heated oiled grill pan until cooked. Stand 5 minutes, slice thickly.
  • 5
    Heat oil in small saucepan; cook onion, seeds and spices, stirring, until onion softens. Add stock; bring to a boil.
  • 6
    Combine onion mixture, spinach, beetroot, sausage and remaining dressing in bowl with lentils.

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