Ina Garten Lentil and Kielbasa Salad

Ina Garten lentil and kielbasa salad is a hearty, mustardy French lentil dish with leeks, carrots and sliced kielbasa that comes together in 45 minutes. Try this make-ahead winter lunch for Sunday dinner or a cozy potluck, since it's an easy salad that tastes even better the next day.

Drop a peeled turnip into the lentil cooking water, then throw it away once the lentils are tender. Skip it and the salad tastes flat, without the subtle earthy depth that makes it work.

Ina Garten spent years chasing the right flavor in lentil salad until a friend in Paris shared the trick over lunch. Thick slices of kielbasa and goat cheese toasts then turned it into a full winter meal, which comes from her book Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Lentil and Kielbasa Salad

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Course: SaladCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

620

kcal

Tender green lentils soak up a sharp Dijon and red wine vinaigrette while they cool, so every bite is savory and tangy. Smoky kielbasa and fresh herbs go in last, and the goat cheese toasts add a creamy crunch on the side.

Ingredients

• Good olive oil
  

• 2 cups medium-diced leeks, white and light green parts
  

• 1 cup (1/4-inch-diced) carrots (2 carrots)
  

• 1 pound green French Le Puy lentils, rinsed and drained
  

• 1 whole peeled onion stuck with 6 whole dried cloves
  

• 1 small turnip
  

• 1 tablespoon minced garlic (3 cloves)
  

• 3 tablespoons Dijon mustard
  

• 5 tablespoons good red wine vinegar
  

• Kosher salt and freshly ground black pepper
  

• 6 scallions, white and green parts, thinly sliced crosswise
  

• 1 1/2 teaspoons chopped fresh thyme leaves
  

• 1/2 cup minced fresh parsley leaves
  

• 10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally
  

• 6 (1/2-inch-thick) diagonal slices of a baguette
  

• 4 ounces creamy herbed goat cheese, such as Montrachet
  

Directions

• Cook the vegetables: Heat 2 tablespoons olive oil in a large saucepan over medium heat, then cook the leeks uncovered for 5 minutes. Add the carrots and cook for 1 more minute.
• Simmer the lentils: Add the lentils, whole onion stuck with 6 cloves, turnip and 6 cups water, then bring to a boil. Lower the heat and simmer uncovered for 20 to 25 minutes, until the lentils are tender.
• Drain the lentils: Discard the onion and turnip, then drain the lentils, saving some of the cooking liquid. Tip the lentils into a large bowl.
• Whisk the vinaigrette: Whisk 1 tablespoon minced garlic, 3 tablespoons Dijon mustard, 5 tablespoons red wine vinegar, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Slowly whisk in 1/2 cup olive oil, so the dressing comes together smooth.
• Dress the lentils: Pour the vinaigrette over the warm lentils and toss well. If the salad looks dry, stir in a few tablespoons of the reserved cooking liquid.
• Add the finishing touches: Add 6 sliced scallions, 1 1/2 teaspoons thyme, 1/2 cup parsley, the sliced kielbasa, 2 teaspoons salt and 1 teaspoon pepper. Toss everything together, then set the salad aside to cool.
• Make the toasts: Toast the 6 baguette slices, then spread them with the herbed goat cheese. Taste the salad for seasoning and serve it at room temperature with the toasts.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Cuisinart fine mesh strainer set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make lentil and kielbasa salad ahead of time?

Yes, it holds up well in the fridge for about 3 days when it's covered. Keep a little of the lentil cooking liquid on hand to loosen the salad later. Toast the bread and add the goat cheese only when you're ready to serve, so it stays crisp.

Why do you cook the lentils with a turnip and then throw it away?

The turnip gives the cooking liquid a mild, earthy flavor that soaks into the lentils. Once the lentils are tender the turnip has done its job, so you discard it along with the onion.

Can I use brown lentils instead of French green lentils?

Green Le Puy lentils hold their shape and stay slightly firm, which is what a salad needs. Brown lentils tend to turn mushy, so if you swap them, check them a few minutes early.

What can I use instead of kielbasa?

Smoked sausage such as andouille or a good smoked chicken sausage works the same way. Slice it thick on the diagonal so it keeps a meaty bite against the soft lentils.

What is the biggest mistake with this salad?

Overcooking the lentils is the most common problem, since they turn soft and the salad gets pasty. Start tasting at 20 minutes and drain them as soon as they are tender.