Warm Lentil Salad


Things have been a little tough around here recently.

I had a really rough few days at school last week, and unfortunately things are only going to get worse. I am trying hard to accept the challenges being thrown my way, and although I hate not knowing what the future will hold, I'm doing my best to keep my head up during these last six weeks before summer break.

On a more positive note, Husband starts a new job Monday! We're so excited that we'll finally have similar work hours (i.e. more time to cook/eat together at night), but also not quite sure how we're going to get everything done during the week (i.e. laundry, dishes, blog?).

SO, Bear with us as we slow down here to get through these next few weeks. I can't wait to come back to Le Man and Wife with renewed energy on June 1st! So close...!


Okay, now to this warm lentil salad. I found it in Gourmet's Comfort Magazine--exactly what I was looking for amidst a difficult school week. It's slightly warm, simple, and very flavorful. The kielbasa was such a great touch, too! Served with a side salad and a glass of red wine, it really was the perfect comforting meal.

I hope you all have a great and relaxing week! Be back soon.

Warm Lentil Salad
From Gourmet Comfort Magazine

Serves 4 (main dish)

2 cups French green lentils
6 cups water
2 Turkish bay leaves
1/2 teaspoon salt
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1 tablespoon finely chopped garlic
1/2 teaspoon dried thyme
1/2 cup plus 2 tablespoons olive oil, divided
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3/4 pound smoked kielbasa, sliced 1/4-inch thick
1/4 cup finely chopped parsley

Place water in a medium saucepan and bring water, lentils, and bay leaves to a boil. Reduce heat and simmer, covered, until almost tender, about 15 minutes. Add in salt, then continue to simmer until tender but not falling apart, 3-5 minutes.

Meanwhile, heat 2 tablespoons of the olive oil in a skillet over medium-low heat and cook onions, carrots, celery, garlic, thyme, and a pinch of salt until just softened, about 7 minutes. Whisk together vinegar, mustard, and a pinch of salt and pepper in a small bowl, then slowly add in remaining 1/2 cup olive oil and whisk until combined.

Drain lentils and discard bay leaf. Add them back to the saucepan, as well as the vegetable mixture and the vinaigrette. Cook over low heat until everything is heated through. Keep warm.

Brown kielbasa in the skillet, turning once, about 2 minutes. Stir kielbasa and parsley into lentils and serve.