Easily made vegetarian or vegan by omitting the offending ingredients.
2-3 servings
1/2 cup French lentils (lentils du puy)
2 tablespoons olive oil
1 link Italian sausage, casing removed
1 carrot, diced
1/4-1/2 teaspoon curry powder
3 tablespoons red wine vinegar
2 pinches brown sugar (literal, 2-finger pinches)(optional)
4 ounces feta, crumbled
1 stalk celery, diced
salt and pepper
mixed greens
In a skillet, cook the lentils in salted water until they're as soft as you prefer. I had to add water a couple of times because it boiled off before they were done, but I didn't mind because it eliminated the need to drain them. (No colander = one fewer dish to wash!) Once done, remove the lentils to a bowl, draining if necessary.
Add olive oil to the skillet, swirling to coat. Don't fret if it looks like a little too much; it's the first ingredient of your dressing. Add the sausage and use your cooking utensil to break it up into small chunks as it browns. When the sausage is no longer pink but not yet crispy (i.e. halfway done), throw in the carrot and curry powder. Once the carrot has lost its crunch and the sausage is fully cooked, remove from heat.
While the pan is still hot, pour in the vinegar and scrape up the good stuff that's stuck to the pan. This is also when you would add the sugar, if using.
Tip into the bowl with the lentils and toss together with the feta and celery. Season to taste with salt and pepper. If needed, adjust the amount of dressing with an additional drizzle of olive oil and splash(es) of vinegar. Serve on a pile of mixed greens.
Variations:
Substitute maple syrup for the sugar -OR- balsamic vinegar for 1 tablespoon of red wine vinegar, omitting the sugar.
