Lentil salad with grilled sausages and vegetables

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

Salt

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.