Tuesday's Table

Today’s new recipe is Warm Lentil Salad with Sausage. This originally appeared in 1991 Gourmet mag. We love dried beans, and the French lentils cook quickly and have a great flavor. And I made the trip over to Schaub’s, where my son Grant works as an apprentice butcher, to pick up some of their nice smoked brats to add. It took me between 35 and 40 minutes from the time I walked in the kitchen, although in all fairness, I was trying to multi-task doing some laundry in the garage, so I maybe could have shaved a few minutes off if I tried.

Everyone loved it—hubby, son, son’s friend. It makes enough for at least 6, possibly 8 people. It didn’t take any great culinary skills. It is healthy and you could leave the sausage off if you are vegetarian. And, boy, am I looking forward to leftovers tomorrow for lunch.

2 cups French green lentils
6 cups water
1 bay leaf
1 medium onion, finely chopped
2 carrots, cut into ½-inch dice
3 celery ribs, cut into ¼-inch dice
1 tablespoon finely chopped garlic
½ teaspoon dried thyme, crumbled
¼ teaspoon back pepper
½ cup pus 2 tablespoons extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
3/4 pound smoked Kiebalsa or other smoked sausage, cut crosswise into ¼-inch slices


Bring lentils, water and bay leaf to a boil in a 2- to 3-quart pot. Reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in salt, then simmer for another 3-5 minutes, until tender.

While lentils are simmering, chop veggies. Heat large fry pan over medium heat and add 2 tablespoons of oil. Add onion, carrots, celery, garlic, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until just softened, 7-9 minutes.

Meanwhile, make vinaigrette by whisking together vinegar, mustard, and remaining 1/.4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining ½ cup oil in slow stream while whisking. Set aside.

When veggies are done, take out of fry pan, and put sausage in to fry.

When lentils are done, strain and return to pot. Add veggies and toss with vinaigrette. Add sausage and serve.