1-1/2 cups du Puy lentils (about 10 oz.)
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
1 cup dry white wine or dry white vermouth
2-1/2 Tbs. red-wine vinegar; more as needed
2 tsp. Dijon mustard
Kosher salt
3 Tbs. extra-virgin olive oil
3 Tbs. 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 à L'ail, A Semi-cooked, Smoked Garlic Sausage. Kielbasa Ma

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