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Sausage and Shrimp Lentil Salad with Lemon Vinaigrette

Lentil Salad with Sausage and Shrimp

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Lentil Salad with Sausage and Shrimp

Lentils are a pantry staple for me. While I enjoy them in warming soups during cold, rainy months, they also shine in bright spring dishes and refreshing salads for long summer days. With picnic season in full swing, this lentil salad is perfect for packing into a single container and enjoying outdoors—whether for a quick park lunch or a beach day. Served at room temperature, it’s easy to transport and ideal for gatherings of two or fifty.

This recipe evolved from a dish I often make during the Lenten season. I had all the ingredients on hand and, because lentils are full of fiber and nutrients, I turned it into a satisfying meal with a small change: I added smoked sausage. The savory rounds bring depth and richness that blend beautifully with the lentils, vegetables and shrimp. It quickly became the star of the plate and was a hit with everyone at the table.

The salad is versatile—scale quantities up or down for family dinners, potlucks or picnics. You can prepare the components ahead of time, then combine them and serve at room temperature for an easy, flavorful one-bowl meal.

Lentil Salad with Sausage and Shrimp

Ingredients

  • 3 cups uncooked green lentils
  • 6 cups water
  • 1/2 onion
  • 1 garlic clove
  • 4 tablespoons olive oil, divided
  • 2/3 cup asparagus, chopped
  • 2/3 cup red bell pepper, chopped
  • 1 cup button mushrooms, sliced
  • 1 1/2 cups white corn, uncooked
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound large raw shrimp, peeled, deveined and drained (tails off)
  • 1 12-ounce smoked sausage, chopped into rounds

Instructions

  1. Rinse the lentils; do not soak.
  2. In a large 5-quart stockpot, combine the lentils, half the onion, the garlic clove and the water. Bring to a rapid boil over medium-high heat, then reduce the heat and simmer uncovered for about 25 minutes, or until the lentils are tender. Drain, discard the onion and garlic, return the lentils to the pot and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, red bell pepper, mushrooms and white corn. Season with salt and pepper and cook, stirring frequently, about 7–10 minutes until vegetables are tender. Set aside.
  4. In a separate nonstick pan, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the shrimp and cook until pink and cooked through, about 4 minutes per side. Transfer the cooked shrimp to the skillet with the vegetables.
  5. Using the same pan used for the shrimp, increase heat to medium-high and cook the sausage rounds, stirring frequently, until browned, about 5 minutes. Remove from heat and add the sausage to the skillet with the vegetables and shrimp.
  6. Toss the vegetables, shrimp and sausage to combine, then add the mixture to the pot with the lentils. Return the pot to the stove over medium heat for 5 minutes to warm everything through. Stir gently to combine and serve warm or at room temperature.

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This is a sponsored post by Farmer John. Recipe and opinions are my own.
Lentil Salad with Sausage and Shrimp

Las lentejas son un alimento básico en mi casa. Aunque me encanta prepararlas en sopas durante el invierno, también las uso en platos de primavera y ensaladas para los días cálidos de verano. Esta ensalada se transporta fácilmente en un solo recipiente y se sirve a temperatura ambiente, por lo que es ideal para picnics o reuniones.

La versión en español mantiene la misma receta y método: lentejas cocidas y escurridas, salteado de espárragos, pimiento, champiñones y maíz, camarones cocidos y rodajas de salchicha ahumada mezcladas para obtener una ensalada sabrosa y nutritiva.

Lentil Salad with Sausage and Shrimp
Ensalada de lentejas con salchicha y camarones
Rinde 6 porciones
Ingredientes

  • 3 tazas de lentejas verdes sin cocer
  • 6 tazas de agua
  • 1/2 cebolla
  • 1 diente de ajo
  • 4 cucharadas de aceite de oliva, divididas
  • 2/3 taza de espárragos picados
  • 2/3 taza de pimiento rojo picado
  • 1 taza de champiñones en rodajas
  • 1 1/2 tazas de maíz blanco sin cocer
  • 1/4 cucharadita de sal
  • 1/4 cucharadita de pimienta
  • 1 libra de camarones grandes crudos, pelados y limpios
  • 1 salchicha ahumada de 12 onzas, en rodajas

Instrucciones

  1. Enjuaga las lentejas sin remojarlas.
  2. En una olla grande, combina lentejas, media cebolla, el ajo y el agua. Lleva a hervor rápido, reduce el fuego y cocina destapado por 25 minutos o hasta que estén tiernas. Escurre y reserva.
  3. En una sartén grande, calienta 2 cucharadas de aceite y saltea espárragos, pimiento, champiñones y maíz; sazona con sal y pimienta y cocina 7–10 minutos hasta que las verduras estén tiernas. Reserva.
  4. En otra sartén antiadherente, calienta 2 cucharadas de aceite a fuego medio-bajo; cocina los camarones hasta que estén rosados y cocidos, unos 4 minutos por lado. Agrégalos a las verduras.
  5. En la misma sartén, cocina las rodajas de salchicha a fuego medio-alto hasta que se doren, unos 5 minutos. Incorpóralas a las verduras y camarones.
  6. Mezcla todo con las lentejas en la olla, calienta 5 minutos a fuego medio y sirve tibio o a temperatura ambiente.