Don’t be put off by the long list of instructions this really is a very simple recipe. If sausage isn’t your thing, it works just as well with smoked trout.
Serves 6 (as appetizer) (4 as an entrée):
2 c French green lentils
6 c water
1 bay leaf
1 tsp salt
2 c finely chopped onion
1 c carrots cut into 1/4″ chunks
1 c celery ribs cut into 1/4″ chunks
1/4 c fresh chopped parsley
1 tbsp finely chopped garlic
1/2 tsp thyme
1/4 tsp black pepper
1/4 c red wine vinegar
1 tbsp Dijon mustard
3/5 lb Kielbasa sausage cut into 1/4″ slices
1/2 c olive oil
Bring lentils, water and bay leaf to boil in a 2/3-quart saucepan. Reduce heat and simmer covered for 15 minutes till lentils are almost tender. Stir in ½ teaspoon of salt and continue to simmer for a further 5 minutes, till tender.
While lentils are cooking, heat 2 tablespoons of olive oil in a skillet and cook onion, carrot, celery, garlic, ¼ teaspoon salt and thyme for 7-10 minutes until vegetables are just softened.
To make the vinaigrette, whisk together wine vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper in a bowl, and then gradually add the ½ cup of olive oil while continually whisking.
Drain the cooked lentils, discard the bay leaf and return lentils to the saucepan, add the vegetables and vinaigrette, stir and keep warm over a low heat.
Brown the Kielbasa sausage in a clean dry skillet, about one minute each side. Work in batches so sausage does not overlap. Stir Kielbasa into lentils and serve, topping with fresh parsley.