Lentil and Sausage (or not) Salad

WARM LENTIL AND SAUSAGE SALAD

2 c. lentils, preferably French Green, rinsed and picked over

2 c. chicken broth (or veg)

2 c. water

1 carrot, cut in chunks

1/2 rib celery

1 lb. garlicky, smoky sausages such as kielbasa or andouille, cut in 1/2” slices

14/ c. balsamic vinegar

2 t. lemon juice

1/2 c. olive oil

1/4 t. fresh ground pepper

2-3 roasted red peppers or 1 (7-oz) jar cut in strips

2/3 c. sliced scallions, including green tops

1/2 c. pitted black olives (niçoise or kalamata)

1 bunch arugula, washed and trimmed

Combine lentils, broth, water, carrot and celery.  Boil.  Reduce to low, cover, cook until tender but not mushy, 25-45 minutes.  (French take longer than brown, red are good too but will loose shape).  Discard celery and carrot, drain.

Cook sausage on medium, stirring frequently, until well browned and cooked through (c. 12)  Remove to plate, leaving brown bits and 1 T. fat.   

Add vinegar and lemon juice to pan drippings and gradually whisk in olive oil.  Season with dressing.  Pour all but 2 T of dressing over lentils and set aside 5 min. to absorb.

Transfer lentils to serving platter, scatter with red peppers, scallions, olives.  Spoon remaining dressing on top, surround edge with arugula.  

Serve with Salt & Pepper