Warm Spanish Lentil Salad with Vegan Sausage
A house-made Spanish sazon spice mix with notes of cumin, turmeric, and oregano livens up a warm lentil salad studded with winter root vegetables and pairs perfectly with savory vegan sausage.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Celery (Organic)
4 2 oz
Parsley (Organic)
.75 0.38 oz
Red Potato
12 6 oz
Protein & more
Green Lentils
1 0.5 cup
Bay leaf
1 0.5 Whole
Vegan Sausage
1 0.5 Package
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1/2 0.25 tablespoon
Turmeric, ground
1/2 0.25 tablespoon
Granulated Garlic
1/2 0.25 tablespoon
Coriander powder
1/2 0.25 teaspoon
Black pepper
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Red wine vinaigrette
Olive oil
3 1.5 tablespoon
Red wine vinegar
1 0.5 tablespoon
Dijon mustard
1 0.5 teaspoon
White sugar
1/2 0.25 teaspoon
Prep ahead (optional)
a. Cut celery in half lengthwise, then ¼” dice. b. Peel carrots; ¼” coins or dice. c. ¼” dice potatoes and yellow onion. d. Rough chop or mince parsley leaves and stems. e. Mince garlic.
Instructions
1
Cook lentils:
a. In medium saucepan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), yellow onion (¼” dice), celery (slice in half lengthwise, ¼” dice), and carrots (¼” dice or coins). Cook until fragrant and vegetables begin to soften, about 3 minutes.
b. Add red potatoes (¼” dice), ½ tsp salt, and sazon spice mix. Stir to combine.
c. Add green lentils + bay leaf and 2 cups water (1 cup water for 2-person portion). Stir to combine. Cover and bring to a boil.
d. Reduce heat to medium and cook uncovered until lentils and potatoes are tender, about 20 minutes. Remove from heat and add cooked lentils to a large bowl to cool slightly. Compost bay leaf.
2
Cook sausage:
a. Slice vegan sausage in ½”-thick coins or on the bias.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot but not smoking, add sliced sausage. Allow sausage to caramelize before stirring or turning. As they caramelize, they will loosen from the pan. Cook until both sides are caramelized, about 3-4 minutes each side.
3
Serve:
a. Add red wine vinaigrette and Italian parsley (mince or rough chop leaves and stems) to lentil mix. Toss to combine. Salt to taste.
b. Divide warm lentil salad among plates. Top with vegan sausage. Enjoy.
Chef's notes
To cut on the bias is to cut the sausage link at an angle, thereby allowing more surface area to caramelize. And caramelization = yum.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX