Active Time

　　35 min

　　Total Time

　　50 min

　　This bistro classic is enriched by rounds of smoky, spicy sausage. All you need is a leafy salad and a glass of red wine. The French green lentils that we prefer are prized for their finesse; they also hold their shape better than some other varieties and are less starchy.

　　

Ingredients

Makes 4 main-course servings

　　2 cups French green lentils (13 oz), picked over and rinsed

　　6 cups water

　　1 California bay leaf or 2 Turkish

　　1 teaspoon salt

　　1 medium onion, finely chopped (1 cup)

　　2 carrots, cut into 1/4-inch dice (1 cup)

　　2 celery ribs, cut into 1/4-inch dice (1 cup)

　　1 tablespoon finely chopped garlic

　　1/2 teaspoon dried thyme, crumbled

　　1/4 teaspoon black pepper

　　1/2 cup plus 2 tablespoons extra-virgin olive oil

　　1/4 cup red-wine vinegar

　　1 tablespoon Dijon mustard

　　3/4 lb smoked kielbasa or other smoked sausage (not low-fat), cut crosswise into 1/4-inch-thick slices

　　1/4 cup finely chopped fresh flat-leaf parsley

　　

Step 1

Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.

　　

Step 2

While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.

　　

Step 3

Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.

　　

Step 4

Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.

　　

Step 5

Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.