Lentil Salad Garnished with Smoky Kielbasa Slices

From My Carolina Kitchen

2 cups lentils, preferably French green lentils (13 oz)

6 cups water

2 Turkish bay leaves

Kosher salt

1 medium yellow onion, finely chopped

2 carrots, peeled & cut into ¼-inch dice

2 celery ribs, cut into ¼-inch dice

1 tablespoon finely chopped garlic

½ teaspoon dried thyme, crumbled

½ cup finely chopped flat-leaf parsley

Vinaigrette:

½ cup plus 2 tablespoons extra virgin olive oil, divided

¼ cup red wine vinegar

1 tablespoon Dijon mustard

Garnish:

1 pound smoked kielbasa, or other smoked sausage, sliced on the diagonal in ¼ inch thick slices (I used turkey kielbasa for less calories & fat)

Bring the lentils, water, and bay leaf to a boil in a 2 to 3 quart heavy saucepan, then reduce the heat and simmer, partially covered, until the lentils are almost tender, about 12 to 15 minutes. Check lentils from time to time to make sure they are not over-cooking. Stir in 1 teaspoon salt, then simmer lentils, partially covered, until tender but not falling apart, another 3 to 5 minutes.

While the lentils simmer, cook the onion, carrots and celery in 2 tablespoons of olive oil in a 12” heavy non-stick skillet over medium-low heat, stirring, until vegetables are just softened, about 7 to 9 minutes. Add the garlic, dried thyme, and a teaspoon of salt and stir constantly about 1 minute more until garlic is incorporated into the vegetables, taking care that the garlic does not burn. Cover and set aside.

In a jar with a tight fitting lid, make vinaigrette by adding the vinegar, mustard, and the olive oil along with a ¼ teaspoon each of salt and freshly ground black pepper, then shake well to emulsify and set aside.

When the lentils are done, drain well and discard the bay leaves. Add drained lentils to the cooked vegetables that were set aside in their skillet, then add the well shaken vinaigrette and the chopped parsley and stir to incorporate. Return the skillet to the heat and cook over low heat, stirring, until just heated through. Taste for seasonings and add salt or pepper if needed. Keep the lentils warm, covered.

For the garnish, brown the kielbasa in a 12-inch non-stick heavy skillet, turning once, about 3 to 4 minutes per side. (You may need to brown the kielbasa in batches.) If your kielbasa is too lean, add a little olive oil to the pan.

Adapted from Gourmet Comfort Food – serves 4 as a main course