1 slice smoked bacon, thinly sliced crosswise

1 tablespoon unsalted butter

1 small onion, finely chopped

1 small carrot, finely chopped

1 rib celery, finely chopped

4 sprigs flat-leaf parsley

4 sprigs thyme

2 fresh bay leaves

1-1/2 cups green Puy lentils, rinsed and drained

2 teaspoons Dijon mustard

1 teaspoon red wine vinegar

kosher salt and freshly ground black pepper to taste

8 fresh pork sausages (In France this would be prepared with saucisse d’auvergne, a fresh pork sausage that is difficult to find in the United States.  Sweet Italian sausages are a good substitute)

1 cup dry white wine

1 tablespoon extra-virgin olive oil

  1. Cook bacon in a 2 quart saucepan over medium-high heat until its fat has rendered, about 3 minutes.  Add butter, onions, carrots and celery; cook until soft, about 8 minutes.  Tie parsley, thyme and bay leaves together with kitchen twine and add to the pan.  Stir in lentils and 4 cups water.  Bring to a boil, reduce  heat to medium-low and simmer until the lentils are tender, about 30 minutes  (check the lentils periodically and add more water if they appear dry).  Discard the herbs.  Stir in the mustard and vinegar and season with salt and pepper.  Cover and set aside.
  1. Meanwhile, bring sausages, wine and 1 cup water to boil in a 12 inch skillet over high heat. Cook, turning sausages occasionally, until liquid has evaporated, 12 to 15 minutes.  Reduce heat to medium and add oil.  Cook sausages until browned, 6 to 7 minutes.  Serve the sausages over the lentils.

adapted from Saveur Magazine, October 10, 2008

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