LENTIL SALAD WITH GRILLED SAUSAGES AND VEGETABLES
French green lentils are pretty and keep their shape during cooking, but brown lentils work just as well in this recipe.
3 cups French green lentils
8 cups water
1 garlic clove
1 bay leaf
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 1/2 pounds Italian sausages
2 red and/or yellow bell peppers, cored, seeded and quartered
2 medium zucchini, stemmed and halved lengthwise
1/4 cup finely chopped fresh parsley leaves
1. Bring lentils, water, garlic and bay leaf to boil in a large saucepan. Reduce heat and simmer, covered, until almost tender, 15 to 20 minutes. Stir in 1 teaspoon salt and continue to cook until lentils are tender but not disintegrating, 3 to 5 minutes. Drain and transfer to a large bowl.
2. While lentils are cooking, whisk together 1/2 cup olive oil, vinegar and mustard. Pour over warm lentils and toss to coat.
3. Light coals or heat gas grill to medium-high. Grill sausages, and peppers and zucchini brushed with remaining oil, turning once, until cooked through, 8 to 10 minutes. Transfer to cutting board to cool slightly.
4. Slice sausages diagonally into 1/2-inch pieces. Slice peppers into thin strips. Slice zucchini into 1/2-inch-thick half-moons. Add to bowl with lentils and stir to coat. Cover and refrigerate for up to 1 day before serving.
Makes 8 to 10 servings.