Lentil Salad with Knockwurst

Ingredients

• 5 flat-leaf parsley sprigs, stems reserved and leaves coarsely chopped
• 1 leek, green part only
• 1 bay leaf
• 1 pound French green lentils (2 cups), rinsed and picked over
• 1 large yellow onion, halved lengthwise
• 1 celery rib, halved crosswise
• 1 large carrot, halved crosswise
• 2 quarts cold water
• 1 pound cooked knockwurst, casing removed, sausage sliced 1/4 inch thick
• 1 small red onion—thinly sliced crosswise, rinsed in cold water and patted dry
• 1 garlic clove, minced
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• Salt and freshly ground white pepper
• 3 tablespoons extra-virgin olive oil

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag