By danclapson Main Dish
February 5, 2016
15 Minutes
30 Minutes
Dan Clapson is a food writer and columnist based out of Calgary, Alberta who writes for a number of media sources including Food Network Canada Online, Avenue, The Globe and Mail, Westjet Magazine, Air Canada enRoute, and Culinaire.
2 teaspoons camelina oil
½ cup diced garlic sausage
2 splashes white wine
1 tablespoon unsalted butter
1 lemon (zest and juice)
4 cups par-cooked green lentils
1 small zucchini (diced)
1 jalapeno (halved, seeds removed and diced)
¼ cup fresh Italian parsley (finely chopped)
1 small spartan apple (diced)
1 tablespoon grainy dijon mustard
salt and pepper (to season)