Recipes and Tips

Warm Kielbasa and Red Lentil Salad

Delicious and great to prepare on a chilly Autumn afternoon!

Serves 6

Preheat Oven to 350°F

Ingredients

1.25 lbs Kayem Fresh Kielbasa

Cooking Spray

2 Tbs extra virgin olive oil

2 cups red lentils, cooked*

6 oz mushrooms , sliced

1 cup white onion, thinly sliced

1 Tbs fresh thyme, chopped & sprigs for garnish

2 cloves garlic, minced

2 Tbs balsamic vinegar

1/2 cup chicken broth (low sodium & fat)

1/2 tsp salt

1/2 tsp black pepper, ground

7 oz mesclun salad mix

1/2 cup carrots, shredded

1/2 cup balsamic vinaigrette

2 ea plum tomatoes, slice lengthwise into 6 pieces

Instructions:

  1. Coat a baking sheet with the cooking spray, bake the Kielbasa for 20 – 25 minutes, (turn over half way through baking for even browning). Bake to an internal temperature of 165°F. Allow to rest for 5 minutes, then slice on the diagonal 1" thick.
  2. Cook lentils (al dente) according to package instructions, rinse, refresh with cold water, reserve.
    *Use approximately 1 cup dry lentils for 2 cups cooked.
  3. Meanwhile, saute mushrooms and onions in a 12" skillet coated with olive oil over medium high heat until onions are translucent, about 4 minutes. Add chopped thyme and garlic, cook for an additional 2 – 3 minutes.
  4. Move mushroom mixture to the side of the pan and add the sliced cooked Kielbasa, brown pieces for 3 – 4 minutes, turning over half way through. Add the balsamic vinegar, chicken broth, and stir all the contents together, season with salt and pepper. Gently simmer for another 3 – 4 minutes to reduce the broth. Add the cooked lentils, toss gently.
  5. Toss mesclun salad mix with grated carrots and balsamic vinaigrette. Arrange on a serving platter and top with the Kielbasa and lentil mixture. Garnish with sliced tomatoes and sprigs of fresh thyme.
  6. Serve immediately.

    7. Optional – Drizzle a tablespoon of extra virgin olive oil over top of salad.

    Note – You may substitute any other Kayem fully cooked Kielbasa for this recipe and omit the first step of baking in the oven.

Grilling Tip

DO use tongs. DON'T pierce the casing. When you lose the juice, you lose the flavor!

See all grilling tips