This salad was a huge hit with everyone in the house and I can honestly see why: super filling yet not to heavy, tons of flavor, and it was quick to whip up (right at 30 minutes). You can eat it warm or cold, with some rice and some peppery arugula. You can even enjoy this dish with some crusty bread. I had the salad plain and then mixed in some arugula after snapping photos for the recipe share.

The lentils you use here are going to be important, so if you’re able to find French green lentils or lentils du Puy, treat yourself and get them. I found some at my local grocery store, but I know most gourmet shops have them. After eating them, you’ll never want to eat any other lentils again. Since these lentils are so small, they stay firm and don't fall apart and turn to mush after boiling, which is perfect for salads and light soups. They’re a little peppery and nutty in flavor and are super delicious and they look like tiny little green pebbles. They’re so beautiful!

You can definitely omit the smoked sausage in this dish, but I added it in to bulk out the salad for everyone and to use up ingredients that I had in the fridge; and it worked. The smoky element was really nice with all of the other bright flavors of the salad. Do what you like, my friends! Let’s get cooking.

Warm Lentil Salad

Cook time: 30 minutes

Serves: 4-6

2 cups French green lentils

1 small shallot, peeled and halved

4 garlic cloves, whole

2 small bay leaves

1 small sprig fresh rosemary

2 small sprigs fresh thyme

Large pinch kosher salt

6 cups water

1/2lb beef smoked sausage, diced

3 small carrots, peeled and diced

1/4 cup dried cranberries

Small handful flat leaf parsley, chopped

Dijon Vinaigrette

2 small shallots, diced

3 tbsp extra virgin olive oil

2 tbsp Dijon mustard

3 tbsp red wine vinegar

2 tbsp creamed raw honey (regular honey is just fine)

Fennel salt, to taste (see note)

Black pepper, to taste

Note: if you don’t have fennel salt (I ordered mine from Chef Eric Rivera’s Addo Seattle Pantry), you can substitute a pinch of kosher salt and ground fennel.

In a medium saucepan, add the French green lentils, shallot, garlic cloves, bay leaves, rosemary, thyme, kosher salt, and water. Bring up to a boil over medium-high heat, stirring occasionally. Once boiling, turn the heat to medium-low heat and simmer the lentils for 25 to 30 minutes, until firm-tender.

While the lentils are simmering, work on cooking the sausage and carrots. Preheat a cast iron skillet over medium heat and sauté the diced sausage until crisp, about 10-15 minutes. Once the sausage is crisp, remove from the pan and set aside. Then, add a little bit of olive oil to the pan if needed and sauté the carrots until they’re bright and vibrant, about 5-7 minutes. You still want them crisp here. Set aside with the cooked sausage.

In a large bowl, make the dressing. Add the diced shallots, extra virgin olive oil, red wine vinegar, and raw honey. Whisk together until fully combined. Then, whisk in the dijon mustard. Season with fennel salt and black pepper to your liking. Set aside.

By now the lentils should almost be done. If so, drain the lentils and discard the shallot, garlic cloves, bay leaves, rosemary sprig, and thyme sprig.

In the bowl with the vinaigrette, add the cooked lentils, sausage, carrots and dried cranberries (these give a nice pop of tart and sweet flavor). Gently fold to combine everything together and toss everything with the vinaigrette. Fold in the chopped parsley and serve solo or with some your favorite main course.

¡Buen provecho!