Lentil & kielbasa salad from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 64) by Ina Garten

  • scallions
  • baguette bread
  • carrots
  • goat cheese
  • whole cloves
  • leeks
  • Puy lentils
  • Dijon mustard
  • onions
  • parsley
  • thyme
  • turnips
  • kielbasa sausages

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 24, 2019

    I used small green lentils (not Le Puy) but they held their shape. They needed longer to cook and extra water. I didn't want cold sausage, so I panfried it after slicing, which also added more flavor. I didn't think I'd need all the dressing, but I did, but did not need all the salt. I used fewer green onions so the flavor wouldn't be too strong. Served over greens, the salad was very nice.

  • Zosia on October 21, 2017

    The dressed lentils were delicious and the goat cheese toast was a nice addition but I was disappointed that nothing was done to the kielbasa (though it certainly looks as though it's been cooked in the photo). I may cook it with the lentils next time as my husband suggested. We enjoyed it served warm.

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