Sausage & lentils vinaigrette

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Trader Joe’s beluga lentils (cheaper, as tasty, and easier to find than du Puy) cooked with some of the bajillion carrots I got from Boston Organics, plus some celery, onion, garlic, and red wine, and dressed when cooked and while still hot with whole grain mustard (I like Maille), salt, pepper, liberal amounts of sherry vinegar (or red wine vinegar) and prodigious amounts of walnut oil. Served with poached kielbasa, and sprinkled with rough-chopped parsley. Inspired by a Molly Stevens recipe on the back of the March 2007 Fine Cooking.

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