Number of servings : 4
Type of meal : | Main Courses | Main Courses
Special diet :
2/3 cup (150 mL) lentils
1 small onion, finely chopped
2 carrots, finely chopped
2 tbsp (30 mL) tomato paste
1 tsp (5 mL) salt
2 cups (500 mL) water
3 tbsp (45 mL) fresh lemon juice
4 tsp (20 mL) Dijon mustard
1 tbsp (15 mL) olive oil
12 oz (375 g) well-trimmed pork tenderloin, cut into 1/2-inch (1 cm) cubes
1/2 cup (125 mL) fresh basil leaves
2 slices whole-grain sandwich bread, crumbled
1/4 cup (60 mL) low-fat (1%) milk
2 tbsp (30 mL) grated Parmesan
- Combine lentils, onion, carrots, tomato paste, 1/2 tsp (2 mL) salt, and water in large saucepan. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until lentils are tender, about 30 minutes. Drain any remaining liquid.
- Whisk together lemon juice, mustard, and olive oil in large bowl. Add warm lentils and toss to combine. Cool to room temperature, then refrigerate lentil salad until serving time, up to a day ahead.
- Meanwhile, combine remaining 1/2 tsp (2 mL) salt, pork, and basil in food processor and pulse until pork is coarsely ground and ingredients are well combined. Transfer to a medium bowl. Add bread, milk, and Parmesan and mix to combine. Divide mixture into 8 equal portions and shape into 4-inch (10 cm) long sausages. (Sausages can be made the day before and refrigerated.)
- Preheat broiler. Broil sausages 4 inches (10 cm) from heat until lightly browned and cooked through, about 7 minutes, turning them over halfway through cooking. Slice sausages and serve on bed of lentil salad.
Whisk together lemon juice, mustard, and olive oil in large bowl. Add warm lentils and toss to combine. Cool to room temperature, then refrigerate lentil salad until serving time, up to a day ahead.