Fried Lentils and Knackwurst

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain; transfer to a medium bowl. Let cool; pat dry.

Step 2

Place rosemary, garlic, and red pepper flakes in a large bowl. Heat ⅓ cup oil in a large skillet over medium-high until it begins to shimmer. Pour oil over aromatics in bowl; reserve skillet. Let sit 10 minutes, then whisk in lemon zest and juice; season rosemary mojo with salt.

Step 3

Meanwhile, heat remaining 2 Tbsp. oil in reserved skillet over medium-high. Cook sausages, turning occasionally and pressing down so they are making good contact with the pan, until deeply browned and they have released some fat, 7–9 minutes total. Transfer to a plate.

Step 4

Add lentils to skillet and increase heat to high. Season with salt; cook, stirring occasionally, until most of the lentils are crisp, about 5 minutes.

Step 5

Add cauliflower to bowl with rosemary mojo and toss to coat. Taste and season with more salt if needed. Add lentils and toss again. Add more oil if needed.

Step 6

Divide lentil salad among plates and top with sausages.