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Cold Lentil Salad with Smoked Sausage is perfect for summer picnics or a side dish to bring for a cookout or summer BBQ. It’s served cold and full of incredible fresh flavors.
Lentils are a staple in our house. They’re great in lentil soup, but are also fantastic served cold, like this Smoked Sausage Lentil Salad (that can be served cold or hot).
Table of Contents
Ingredients
The exact recipe quantities are in the recipe card below.
Salad
- Sausage – We prefer Italian style bulk sausage for the extra flavor. You can also substitute with turkey or chicken sausage.
- Lentils – Green lentils hold up best for this lentil salad. You can use red lentils, but they will cook faster. Make sure to monitor them so they don’t get mushy.
- Chicken Stock – You can sub with veggie stock should you wish to make vegetarian.
- Fresh Herbs – Bay Leaves and fresh thyme are our favorite. But you can substitute sage, or rosemary as well.
- Carrots – We cut the carrots raw and thinly sliced for the texture with the softer salad. You can sauté if you want less of a crunch.
- Cherry Tomatoes – We quarter the tomatoes, you can also use grape tomatoes.
- Red Bell Pepper – Diced red pepper is sweet and adds a nice crunch.
- Kosher Salt – We use Diamond Crystal.
- Optional – Add diced onions, especially a Walla Walla sweet onion, for some added acidity.
Dressing
The goal is to make a simple vinaigrette.
- Extra Virgin Olive Oil – We prefer the richer flavor and it emulsifies well with the Dijon and the honey.
- Dijon Mustard – Dijon adds acidity and is a binder to hold the dressing together.
- Honey – Adds natural sweetness to the dressing without needing added sugar.
- Lemon Juice – The acidity from the lemon juice adds balance to the sweet and oil.
- Red Wine Vinegar – Also adds acidity. You can also substitute white wine or rice wine vinegar.
- Kosher Salt – To taste.
Preparation
Rinse the lentils in a colander and remove any foreign pieces. Pre-cut all the vegetables.
If making a cold salad, you can make the lentils the day prior, drain them, and cool them in the refrigerator overnight, covered. Then combine with the veggies and dressing the next day.
How to Make Lentil Salad
- Step 1: Cook lentils. In a large stock pot bring the lentils, chicken stock, bay leaves, and thyme, to a boil, and then reduce heat to a simmer. Cook for 30 minutes or until the lentils are slightly al dente. Drain the liquid and place the lentils in a large bowl.
- Step 1: Assemble the salad. Add the vegetables and seasonings, then toss together in a large bowl. Mix in the dressing. Taste and adjust salt to your preferences. Serve now (warm), or let cool and serve later.
- Step 3: Serve. We like to serve in mason jars and take to a picnic. But you can also serve it in a bowl.
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Frequently Asked Questions
Yes. It certainly won’t have that delicious smoky flavor, but you can cook your sausage on a frying pan with a little olive oil until browned and cooked through. The salad will still be delicious!
Yes, you can serve this warm. Cook lentils at the same time as the sausage. Then combine with the dressing and vegetables and serve warm.
Follow package directions based on the style of lentils. And begin tasting for texture 2/3rds of the way through the cooking time. That way you avoid mushy lentils.
Related Recipes
This is a great spring recipe when picnicking. Or try out some of our favorite side dish recipes.
- Smoked Tenderloin Sandwiches – (the sandwiches you see in these pictures)
- Easy Mayo Free Coleslaw
- Mary’s BBQ Baked Beans
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Cold Lentil Salad With Smoked Sausage
Ingredients
For the Smoked Sausage
- 1 pound bulk sausage, (We prefer Italian flavored)
For the Lentil Salad
- 2 cups lentils, (We recommend green lentils)
- 4 cups chicken stock
- 2 bay leaves
- 8 thyme sprigs
- 1 cup red bell pepper, diced
- ⅔ cups carrots, diced
- ⅔ cups cherry tomatoes, halved or quartered
- ⅔ cup diced celery or onions , (one or the other, see notes)
- 1 teaspoon kosher salt
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ lemon, juiced
- ½ teaspoon red wine vinegar
- ¼ teaspoon kosher salt, (Adjust to your taste preference)
Instructions
- Smoke Sausage: Preheat smoker to 275 degrees Fahrenheit using a fruit wood. Place sausage spread out on a large foil-lined cookie sheet in small clumps. Smoke for 60-90 minutes. Check the larger chunks for temperature, and pull when they reach 165 degrees F. Remove, and break up into smaller pieces if necessary. Set aside.
- Make Dressing: Place all ingredients in a large bowl and whisk together until it's emulsified.
- Cook Lentils: In a large stock pot, bring the lentils, chicken stock, bay leaves, and thyme to a boil, and then reduce heat to a simmer. Cook approximately 30 minutes, or until the lentils are slightly al dente. Drain the liquid and place the lentils in a large bowl to cool.
- Make Salad: In the same large bowl, add the bell peppers, carrots, tomatoes, celery or onions, smoked sausage, and salt. Toss together. Mix in the dressing. Taste and adjust salt to your preferences. Serve now (warm), or let cool and serve later.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent!
Lentil salad is such a fresh dish to bring to a summer BBQ. I rarely see it served cold, so I’d be totally up for trying it that way!
I absolutely LOVE lentils and I REALLY love that you smoked them for this salad – It sounds delicious!
Love that this can be prepped easily before hand and can be served hot or cold!! I’m always looking for a new picnic or potluck side that isn’t the usual potato or pasta salad or just regular salad
Looks tasty!
Picnics are my favorite this time of year and jars definitely make things so much easier (and cuter) 🙂 This salad looks delicious! Pinning for later!
I love how versatile lentil salad is. We usually serve it as a dip with chips, but I love this presentation! The addition of smoked sausage sounds delicious. Love your picnic tips too, Mary!