Looking to do something different with the lentils sitting in your pantry? In this recipe from her new grain-and-bean-focused cookbook, Grist, chef Abra Berens recommends cooking them just until tender then frying them. Their creamy-crispy texture pairs beautifully with juicy bratwurst and a citrusy mojo sauce that’s also great on blanched vegetables, roasted potatoes, and fish. Use black or French green lentils here, as they hold their shape when cooked and will crisp up better than their larger counterparts.
What you’ll need
Mesh Sieve
$16 At Amazon
Citrus Juicer
$20 $15 At Amazon
Medium Skillet
$70 $50 At Amazon
Microplane
$17 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain; transfer to a medium bowl. Let cool; pat dry.
Step 2
Place rosemary, garlic, and red pepper flakes in a large bowl. Heat ⅓ cup oil in a large skillet over medium-high until it begins to shimmer. Pour oil over aromatics in bowl; reserve skillet. Let sit 10 minutes, then whisk in lemon zest and juice; season rosemary mojo with salt.
Step 3
Meanwhile, heat remaining 2 Tbsp. oil in reserved skillet over medium-high. Cook sausages, turning occasionally and pressing down so they are making good contact with the pan, until deeply browned and they have released some fat, 7–9 minutes total. Transfer to a plate.
Step 4
Add lentils to skillet and increase heat to high. Season with salt; cook, stirring occasionally, until most of the lentils are crisp, about 5 minutes.
Step 5
Add cauliflower to bowl with rosemary mojo and toss to coat. Taste and season with more salt if needed. Add lentils and toss again. Add more oil if needed.
Step 6
Divide lentil salad among plates and top with sausages.
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