photo courtesy of Jen Yu
Our friend Jen Yu is brilliant.
Oh sure, you might be thinking. She’s your friend. You might be a little biased.
You’re right. We might be a little biased. But we’re right. She’s brilliant.
Jen is not only an incredible nature photographer (in Colorado and beyond), she is also involved in some of the most interesting conversations happening today about technology and social media, and organizes photography workshops with some of the best professional food photographers around (and she is one too). She is also on her skis every day she can be in the winter, flashes an ebullient smile just when you need to see it, adores her husband, and mentors many a friend.
She also writes a kick-ass food blog called Use Real Butter.
On that blog, Jen just posted an enticing, step-by-step guide to making this warm French lentil salad with smoked sausage.
Look at that photograph. Don’t the tendrils of green herbs curling around small brown lentils make you feel healthy? But let’s be honest — it’s the chunks of smoked sausage she has lit with such warmth that make you want to gobble up this hearty winter dish. Smoked sausage.
Like I said — brilliant.
(Jen kindly allowed us to reprint her recipe here. I love Jen’s language here — all common sense and laughter. it’s how I would write recipes if editors would allow me!)
Warm French Lentil Salad with Smoked Sausage, modified (some would say butchered) from Fine Cooking issue #84
1 1/2 cups (10 oz) French lentils (also known as du Puy lentils)
3 fresh thyme sprigs
2 bay leaves
3 cloves garlic, smashed
1/4 tsp black peppercorns, whole
1 small onion, peeled
1 small carrot, peeled and split lengthwise (forgot to do that)
8 oz. smoked sausage (kielbasa works)
1 cup dry white wine or dry white vermouth (I omitted this – too lazy to open a bottle)
2 1/2 tbsps red wine vinegar, more as needed
2 tsp Dijon mustard
kosher salt
3 tbsps extra-virgin olive oil
3 tbsps walnut oil (didn’t have this on hand, so I used olive oil)
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup scallions, finely chopped
freshly ground black pepper
Pick over and rinse lentils.
Stuff the thyme, bay leaves, garlic, and peppercorns in a pouch of cheesecloth or some little spice bag. Place lentils in a 3- or 4-quart saucepan with the sachet of seasonings, the onion, and carrot. Fill with cold water until the lentils are covered by about two inches of water. Bring to a boil over medium-high heat and then reduce to a simmer. Let it simmer uncovered for about 30-40 minutes. Add more water as needed.
So the recipe says to place the sausage in a pan and cover with wine and enough water by about 1/2 inch and simmer it on low heat for about 15-20 minutes. [I didn't do that because I'm a bum. Instead, I cut up the sausage and browned it in a pan. Hey, make it your own, I say!]
In a medium bowl, whisk together 1 1/2 tablespoons of the vinegar with the mustard and a dash of salt. Then pour the olive oil and walnut oil (I just had olive oil) in a slow and steady stream, whisking to incorporate into the vinegar and mustard. Season to taste with salt. Drain the lentils and discard the pouch, carrot, and onion. Place the lentils in a large bowl and toss with a teaspoon of salt and a tablespoon of vinegar.
If you simmered the sausage then drain it and slice it into 1/4-inch thick pieces. Add the sausage and vinaigrette to the lentils, tossing to coat. Stir in the parsley and scallions, then season to taste with black pepper, salt, and vinegar.
Serve warm.
Serves 4-6.
{ 2 comments… read them below or add one }
I’m bookmarking this, thanks!
This was fabulous, thanks for sharing. I made a couple of modifications: 1) I realized that my red wine vinegar had gone “off” and had to sub in balsamic vinegar, and 2) I used regular brown lentils. The balsamic worked well; the brown lentils were okay but I think texture would be improved with the French lentils. Otherwise, the finished dish was delicious. My husband doesn’t generally love lentils but he thought this was great.