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Hey hey I know you’re not letting yourself go right? Mhmmm…

The summer is over and the holidays where we like to go ham on eating just- whatever are approaching but you’ve got to maintain your health all  year round. Come on y’all its important.

If you didn’t already know this month is not only Breast Cancer Awareness month it is also Vegetarian Awareness month.

It makes sense that these two critical issues would be incorporated in the same month.  Diet and exercise are also factors in preventing, fighting and reversing  disease.

We’ve got a yummy side salad from that will add a healthy vibe to your dinner tonight. So you when you know you’re going too ham on your cheat day make sure you follow up with some greens. Mmmm!



  • 4cups  water
  • 1cup  French lentils
  • 2cloves garlic, lightly smashed
  • 1bay leaf
  • 1 1/2teaspoons  kosher salt plus pinch
  • 1red onion, diced
  • 3tablespoons  plus 2 teaspoons red wine vinegar
  • 2tablespoons  plus 2 teaspoons olive oil
  • 1large carrot, diced
  • 1celery stalk, diced
  • 1tablespoon  Dijon mustard
  • Black pepper
  • 4low-fat chicken sausages
  • 1bunch watercress, coarse stems removed
  • 1small Granny Smith apple, cored and sliced thinly


1. Bring the water to a boil. Add the lentils, garlic and bay leaf to the boiling waterand simmer, partially covered, 15 minutes. Stir in 1 teaspoon of the salt, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.

2. Meanwhile, in a medium bowl, toss 2 tablespoons of the diced onion with 2 teaspoons each of the vinegar and oil. Season with a pinch of salt and set aside.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining onion and the carrot and celery to skillet. Saute the vegetables until golden, 6 to 8 minutes. Add vegetables to lentils; toss with 3 tablespoons vinegar, 2 teaspoons oil and the mustard; season with remaining salt and the black pepper to taste.

4. In skillet, heat remaining oil over medium-high heat. Add the sausages and cook, turning, until browned, about 5 minutes. Transfer to a cutting board and slice on the diagonal.

5. Add the watercress and apple to the dressed red onion; toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.


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