📝 About This Recipe
This soul-warming salad is a masterclass in contrasting textures and deep, savory flavors, drawing inspiration from the rustic bistros of central France. Peppery French green lentils provide a firm, earthy base that perfectly complements the rich, snap-skinned smoked sausage and the bright acidity of a grainy mustard vinaigrette. It is a hearty, sophisticated dish that elevates humble pantry staples into a comforting meal that feels both wholesome and indulgent.
🥗 Ingredients
The Lentil Base
- 1 cup Puy or French Green Lentils (rinsed and picked over)
- 3 cups Chicken or Vegetable Stock (low sodium preferred)
- 1 piece Bay Leaf (dried)
- 3 sprigs Fresh Thyme
The Sauté
- 12 ounces Smoked Sausage or Kielbasa (sliced into 1/4-inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 2 pieces Shallots (finely minced)
- 1 large Carrot (peeled and finely diced)
- 3 cloves Garlic (minced)
- 3 cups Baby Spinach or Arugula (packed)
The Vinaigrette & Garnish
- 1 tablespoon Dijon Mustard (smooth)
- 1 tablespoon Whole Grain Mustard (for texture)
- 2 tablespoons Red Wine Vinegar (plus more to taste)
- 1 teaspoon Honey (to balance acidity)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed lentils, stock, bay leaf, and thyme sprigs. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer gently for 20-25 minutes. The lentils should be tender but still hold their shape (al dente); do not let them become mushy.
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3
While lentils cook, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard, whole grain mustard, red wine vinegar, honey, and 1 tablespoon of olive oil until emulsified. Set aside.
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4
Heat a large skillet over medium heat with the remaining 1 tablespoon of olive oil. Add the sliced smoked sausage in a single layer.
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5
Sear the sausage for 3-4 minutes per side until deeply browned and slightly crisp around the edges. Use a slotted spoon to remove the sausage to a plate, leaving the rendered fat in the pan.
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6
In the same skillet, add the diced carrots and shallots. Sauté for 5-6 minutes until the carrots are tender and the shallots are translucent and golden.
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7
Add the minced garlic to the skillet and cook for just 60 seconds until fragrant, being careful not to burn it.
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8
Check the lentils. When finished, drain any excess liquid and discard the bay leaf and woody thyme stems.
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9
Add the warm, drained lentils directly into the skillet with the vegetables. Stir gently to coat them in the flavorful pan drippings.
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10
Add the cooked sausage back into the skillet and pour the vinaigrette over the warm mixture. Toss gently to combine.
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11
Add the baby spinach or arugula to the skillet. The residual heat from the lentils and sausage will wilt the greens slightly—toss for about 30 seconds until just beginning to collapse.
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12
Remove from heat. Fold in the fresh parsley and season generously with salt and freshly cracked black pepper.
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13
Taste and add an extra splash of red wine vinegar if you prefer a brighter, punchier finish.
💡 Chef's Tips
Use French Puy lentils if possible; they hold their shape much better than brown or red lentils which tend to disintegrate. To get the best sear on your sausage, pat the slices dry with a paper towel before adding them to the hot pan. Dress the lentils while they are still warm; they act like a sponge and will soak up the vinaigrette much better than cold lentils. If the salad feels too dry, add a small splash of chicken stock or a drizzle of high-quality olive oil just before serving. For a vegetarian version, swap the sausage for smoked halloumi or thick-cut roasted mushrooms and use vegetable broth.
🍽️ Serving Suggestions
Serve warm with a side of crusty baguette and salted butter for mopping up the dressing. Pairs beautifully with a crisp, dry white wine like a Sancerre or a light-bodied red like Beaujolais. Add a poached egg on top for an extra layer of richness and a silky 'sauce' from the yolk. Top with a sprinkle of crumbled goat cheese or feta for a creamy, tangy contrast. Serve as a hearty lunch on its own or as a robust side dish to roasted chicken.