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Warm Lentil and Sausage Salad 

  • 1 pound lentils, preferably French green Lentils

  • 6 cups water

  • Salt

  • 1 pound Italian-style sausage

  • 2 shallots, chopped

  • 6 to 8 TBSP olive oil

  • cup red wine vinegar

  • 1 TBSP Dijon mustard

  • 1 TBSP finely chopped fresh sage

  • Black pepper 

Place the 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.

While the 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.

Yield: 4 to 6 servings

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