Ingredients
- 1-1/2 cups du Puy lentils (about 10 ounces)
- 3 fresh thyme sprigs
- 2 bay leaves
- 3 cloves garlic, smashed
- 1/4 teaspoon black peppercorns
- 1 small onion, peeled
- 1 small carrot, peeled and split lengthwise
- 8 ounce smoked sausage, such as kielbasa
- 1 cup dry white wine or dry white vermouth
- 2-1/2 tablespoons red-wine vinegar; more as needed
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons walnut oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup finely chopped scallions (3 to 4 scallions)
- Freshly ground black pepper
Description
The Very Small, Dark Greenish-brown Du Puy Lentils (also Called French Lentils) Are Firmer Than Brown Lentils And Hold Their Shape Better During Cooking. In France, The Sausage Would Be Saucisson A L'ail, A Semi-cooked, Smoked Garlic Sausage. Kielbasa
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