Picnic salad: lentils and smoked sausage

Ingredients

For 4 servings

• •320 g 320 g Puy green lentils
• •4 4 Beautiful sausages from Toulouse with herbs
• •3 Three spoons. Sherry vinegar
• •4 Four spoons. Sunflower oil
• •4 Four spoons. Soup oil
• •4 Four spoons. Soup parsley flat chiseled
• •4 4 Small white onions
• •Salt
• •Mill pepper

Method

1. 1.Start by putting your green lentils in a saucepan of unsalted boiling water. Let them cook for 20 to 25 minutes until they are tender but still a little crisp.
2. 2.Once the lentils are cooked, drain them well and let them cool a little before putting them in a large bowl.
3. 3.Meanwhile, peel your white onions and thinly slice them. Add them to the lentils with the chopped flat parsley.
4. 4.Prepare the dressing by mixing the sherry vinegar, salt and pepper in a small bowl. Then pour the two oils and whisk well to obtain a homogeneous sauce.
5. 5.Pour the vinaigrette over your lentil salad, mix gently and cool for at least 30 minutes for flavours to develop.
6. 6.Just before serving, cook your Toulouse sausages on low heat in a skillet or on a grill for about 10 minutes by rotating them regularly. Let them warm up, cut them into slices and serve them with the fresh salad.