Today's Table: Lentils

I happen to really like lentils. In fact, I like dried beans of any kind, and they are a staple in my home. Lentils, like their cousin the split pea, cook very quickly and make quite a tasty meal. These traditionally round little disks absorb liquid and seasoning easily, making them flavorful once cooked. If you don't know how to prepare them, aren't sure what they taste like, or have only eaten bland versions in the past, don't despair. Today's recipe, Warm Lentil Salad with Sausage, will change your mind and make you a convert to the joys and ease of lentils.

A member of the legume family, lentils come in a myriad of colors from a dull brown to green, to French black to a vibrant red/orange, and are sold in one-pound bags or in the bulk aisle of grocery stores. The benefits are myriad and, given their diminutive size, rather amazing. First is the amount of dietary fiber packed in these little guys; one cup provides 62% of your daily dietary fiber requirement, which in addition to the high percentages of magnesium and folate, make them a heart healthy choice. You also get six minerals, two B vitamins, and 35% of your daily protein requirement, and it only adds up to 229 calories. All this and they are basically fat-free.

Lentils can be cooked plainly with some diced garlic and onion and curry to make a simple daal (served with plain yogurt), or they can be dressed up with lots of veggies, herbs, maybe some ham, and served for supper. They can be cooked with a small amount of liquid (water or broth) to make a hearty stew-like dish, or you can add a large amount of liquid to make a soup. Either way, start to finish, you can be done in an hour.

Today's recipe took me 35 to 40 minutes from the time I walked in the kitchen to the time it was served. It got rave reviews from adults and children alike, makes enough for 6-8 people, and it does not take any great culinary skill. A bit of chop, a bit of dice, a stir here, and you are done. You can be creative and use most any kind of sausage: brats, garlic sausage, chicken-apple, you name it. And if you are a vegetarian, you can even omit the sausage. So be brave, give it a try, and let us know what you think.

NOTE: This recipe calls for French green lentils, which are smaller and cook faster than traditional brown lentils. You may substitute brown lentils, but will need to add another 15-20 minutes to the cooking time.

Warm Lentil Salad with Sausage

2 cups French green lentils
6 cups water
1 bay leaf
1 medium onion, finely chopped
2 carrots, cut into ½-inch dice
3 celery ribs, cut into ¼-inch dice
1 tablespoon finely chopped garlic
½ teaspoon dried thyme, crumbled
¼ teaspoon back pepper
½ cup pus 2 tablespoons extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
3/4 pound smoked Kiebalsa or other smoked sausage, cut crosswise into ¼-inch slices

Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart pot. Reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in salt, then simmer for another 3-5 minutes, until tender.

While lentils are simmering, chop veggies. Heat large fry pan over medium heat and add 2 tablespoons of oil. Add onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until just softened, 7-9 minutes. When veggies are done, take out of fry pan, and put sausage in to fry.

Meanwhile, make vinaigrette by whisking together vinegar, mustard, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining ½ cup oil in slow stream while whisking. Set aside.

When lentils are done, strain and return to pot. Add veggies and toss with vinaigrette. Add sausage and serve.