From finecooking.com
So delicious - so French. Would be perfect spring picnic fare, to wineries and such - bon freaking apetit!
1 ¾ cups Puy lentils
3 fresh thyme sprigs
2 bay leaves
3 garlic cloves, smashed
1/4 tsp. black peppercorns
1 small onion, peeled
1 small carrot, peeled and split lengthwise
8 oz. smoked sausage, such as kielbasa (I used Harvest brand double-smoked farmer’s sausage [insert homer drool here …]
1 cup dry white wine or dry white vermouth (I used vermouth)
2 ½ tbsp red-wine vinegar; more as needed
2 tsp. Dijon
Kosher salt
3 tbsp extra-virgin olive oil
3 tbsp walnut oil (I used all olive oil)
¼ cup chopped flat-leaf parsley
3-4 finely chopped scallions
Freshly ground black pepper
Pick over and rinse the lentils, and put them in a large saucepan. Place thyme, bay leaves, garlic, & peppercorns into bouquet garni - add pouch to the pan along with the onion & carrot. Fill pan w/ cold water to cover the lentils by about 2”, & bring to a boil over med-high heat. Immediately lower to a gentle simmer, uncovered, until just tender, 30-40 mins. (If water level drops below the surface of the lentils, add a little more water.)
Preheat oven to 375. Place sliced sausage in a baking pan. Add the wine or vermouth. Bake for about 30-40 mins, or until slightly browned and carmelized.
While the lentils and sausage cook, make the vinaigrette: In a medium bowl, whisk 1 ½ tbsp of the vinegar with the mustard and a pinch of salt. In a steady stream, whisk in the olive and walnut oils. Season to taste w/ salt.
Drain the lentils, discarding the bouquet garni, carrot, and onion. Transfer to a large bowl and add 1 tsp. salt and the remaining 1 tbsp vinegar, tossing to coat.
Drain the sausage, and, if necessary, peel off the casing if necessary (my brand didn’t need to be!). Slice into ¼” slices. Add the sausage and vinaigrette to the lentils, tossing to coat. Stir in the parsley and scallions, and season with a generous amount of black pepper, plus more salt and vinegar to taste.
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