Thursday, November 25, 2010

Warm French Lentil Salad with Smoked Sausage

I found this recipe on Pork, Knife & Spoon, which is Gluten-Free Girl and the Chef’s other blog. Mine didn’t turn out nearly as pretty as the picture they posted, but it was still very good, and not too complicated. Next time, though, I might leave the onion and carrot in the final product, because it could use a little color. This made a little over 4 servings and was great warm and straight from the fridge for lunch the next day.

1 ½ cups (10 oz) French lentils (also known as du Puy lentils)
3 fresh thyme sprigs
2 bay leaves
3 cloves garlic, smashed
¼ tsp black peppercorns, whole
1 small onion, peeled
1 small carrot, peeled and split lengthwise
8 oz. smoked sausage (kielbasa works)
1 cup dry white wine
2 ½ Tbsp red wine vinegar, more as needed
2 tsp Dijon mustard
kosher salt
3 Tbsp extra-virgin olive oil
3 Tbsp walnut oil (didn’t have this on hand, so I used olive oil)
¼ cup fresh flat-leaf parsley, chopped
¼ cup scallions, finely chopped
freshly ground black pepper

Pick over and rinse lentils.

Stuff the thyme, bay leaves, garlic, and peppercorns in a pouch of cheesecloth or some little spice bag. Place lentils in a 3- or 4-quart saucepan with the sachet of seasonings, the onion, and carrot. Fill with cold water until the lentils are covered by about two inches of water. Bring to a boil over medium-high heat and then reduce to a simmer. Let it simmer uncovered for about 30-40 minutes. Add more water as needed.

Place the sausage in a pan and cover with wine and enough water by about ½ inch and simmer it on low heat for about 15-20 minutes.

In a medium bowl, whisk together 1 ½ tTbsp of the vinegar with the mustard and a dash of salt. Then pour the olive oil and walnut oil (I just had olive oil) in a slow and steady stream, whisking to incorporate into the vinegar and mustard. Season to taste with salt. Drain the lentils and discard the pouch, carrot, and onion (or keep the latter two). Place the lentils in a large bowl and toss with a teaspoon of salt and a tablespoon of vinegar.
Darin the sausage and slice it into ¼-inch thick pieces. Add the sausage and vinaigrette to the lentils, tossing to coat. Stir in the parsley and scallions, then season to taste with black pepper, salt, and vinegar.

Serve warm.

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