Name: Easy lentil and sausage salad
Prep time: 10 min
Total time: 10 min
Ingredients: 4 grilled chipolatas; 1 tin lentils, drained; 4 baby marinated beetroots; 4 spring onions; 1 grilled red pepper; 1 handful olives; 2 Tbsp chopped parsley; For the dressing:; 1 Tbsp olive oil; 1 tsp Dijon mustard; Juice of ½ lemon; Salt and pepper, to taste; 1 clove garlic, minced

Easy lentil and sausage salad

28 Feb 2026

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

This easy lentil and sausage salad is a great way to use up leftover grilled sausages and turn them into something fresh and satisfying. The lentils make it filling, while the beetroot, grilled pepper, and olives add sweetness, colour, and plenty of flavour. Everything is brought together with a simple lemon and Dijon dressing that keeps the salad light and bright.
It works well for a quick lunch, an easy supper, or something different for a lunchbox. You can eat it on its own, or serve it with a slice of sourdough or toast to make it more of a meal. It’s quick to put together and doesn’t need much effort, which makes it perfect for busy days.

Ingredients

4 grilled chipolatas
1 tin lentils, drained
4 baby marinated beetroots
4 spring onions
1 grilled red pepper
1 handful olives
2 Tbsp chopped parsley
For the dressing:
1 Tbsp olive oil
1 tsp Dijon mustard
Juice of ½ lemon
Salt and pepper, to taste
1 clove garlic, minced

Instructions

Cut the sausages into bite-sized pieces.
Place the drained lentils in a mixing bowl.
Cut the beetroots into wedges and add them to the lentils.
Slice the spring onions and grilled red pepper, then add them to the bowl. Toss gently to combine.
In a small bowl, mix together the olive oil, Dijon mustard, lemon juice, garlic, salt, and pepper. Taste and adjust seasoning if needed.
Pour the dressing over the salad, add the chopped parsley and olives, then toss well.
Finally, gently fold in the sausage pieces and serve.
Enjoy warm or at room temperature.

https://cooktogether.com/?recipe=easy-lentil-and-sausage-salad

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