Orange and Brussels Sprouts Salad with Lentils
Cover the lentils with water in a pot and simmer for about 30 minutes.
Rinse the sprouts, carve crosswise on the stalks and cook for about 10 minutes in boiling salted water until al dente. Drain and rinse cold.
Peel the oranges with a sharp knife, removing the pith and cut out the segments. Collect any escaping juice and squeeze out any remaining in the pulp.
Peel the onions and cut into rings. Dice the bread and fry in 3 tablespoons of hot oil. Crush the garlic into the pan and sauté briefly. Then, remove and drain on absorbent paper.
Mix the remaining oil with the orange juice and vinegar. Heat in a pan, season with salt, sugar and pepper and mix in the sausage strips, lentils, sprouts, orange segments and croutons.