This "salad" is great! I've made this about three times now, it makes for a great pack-able and filling lunch, extremely healthy (there is very little meat per portion - I also use less kielbasa), and very convenient since there is no need to reheat. It also tastes better after a day or two in fridge when the flavors really meld together. My only tip on this otherwise awesome recipe is that the cup of wine isn't necessary, its lost on the sausage - drink that cup instead!
Great recipe as is or without the sausage and served as a side to grilled salmon. Definitely a fav recipe and a keeper.
I served this as a side dish for a french luncheon for a group of women. I served it with a side salad and some savory tarts. It was the star of the show. It went really well with a french rose' wine.
A nice, light dinner. I used regular green lentils instead of the Puy lentils (found that 20 mins was enough cooking time). I simmered the sausage in mostly water since I only had about 1/2 cup of white wine on hand, but don't think it really affected the overall flavour impact. Also, since I don't have any walnut oil in my pantry, used only olive oil.
I really liked this recipe. The warm lentils combined with mustard accented dressing were excellent combined with a good smoked sausage with crisp skin. The key for this one is excellent ingredients. Finally a chance to use that walnut oil I bought for something else.
Also good without the sausage for a vegetarian dish.
Delicious. It was even better as cold leftovers the next day.