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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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