Warm lentil salad with smoked sausage

Ingredients

For the lentils

• 250 g green or brown lentils (rinsed)
• 1 bay leaf
• 1 tsp fine salt
• 1.5 L water

For the skillet

• 300 g smoked sausage (sliced)
• 1 small red onion (finely diced)
• 2 celery stalks (thinly sliced)

For the dressing

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp black pepper

To finish

• 15 g flat-leaf parsley (chopped)

Preparation

1. Rinse the lentils and put them in a saucepan with the bay leaf, salt and water. Bring to a boil, then simmer uncovered for 25 minutes, until tender but still intact. 2. Heat a skillet over medium-high heat. Add the sausage slices and cook for 5 minutes, turning once or twice, until browned at the edges. Add the red onion and celery and cook for 3 minutes, stirring; the onion should soften while the celery keeps a little crunch. 3. Whisk the olive oil, red wine vinegar, Dijon mustard, honey and black pepper in a small bowl. 4. Drain the lentils and discard the bay leaf. Toss the warm lentils with the dressing, sausage, onion and celery. Fold in the parsley and serve warm.