lentils, preferably French green Lentils
6 to 8 TBSP
¼ cup red
finely chopped fresh sage
lentils, water and some salt in a saucepan, bring to a boil and
cook 1 minute. Lower the heat, cover the pan and cook the
lentils 20 to 25 minutes, or until tender but not soft. Remove
from the heat, drain the lentils and set them aside.
lentils are cooking, fry the sausage and shallots together over
moderate heat, breaking the meat up into small pieces. When the
sausage is crispy, remove the pan from the heat and add the
sausage mixture to the lentils. Toss ingredients together.
Combine 6 TBSP
olive oil, the vinegar, mustard and sage, blending the
ingredients thoroughly. Pour the dressing over the lentils and
sausage. Add the remaining olive oil if the salad seems dry.
Season to taste with salt and pepper.
to 6 servings
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