Warm Sausage and Lentil Salad is an earthy French classic with smoked sausages, greens lentils and pungent mustard vinaigrette is custom-tailored for winter weekends in front of the fire. Updated twist: toasted walnuts add great crunch.

Serves 4

foodandwine.com

INGREDIENTS
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard, plus more for serving
6 tablespoons extra-virgin olive oil, divided, plus more for serving
Kosher salt
Pepper
2 carrots, finely chopped
1/2 small fennel bulb, finely chopped
1 1/4 pounds garlic sausages, preferably French
1 1/2 cups green lentils, preferably du Puy (10 ounces)
2 shallots, halved
3 thyme sprigs
1 bay leaf
1 cup shelled walnuts (4 ounces)
1/4 cup chopped parsley, plus more for serving

INSTRUCTIONS
In a small bowl, whisk the vinegar with the mustard. Slowly drizzle in 1/4 cup of the olive oil, whisking constantly, until incorporated. Season with salt and pepper.

In a large nonreactive pot, heat 1 tablespoon of the olive oil. Add the carrots and fennel, and cook over moderate heat, stirring occasionally, until crisp-tender, about 8 minutes. Place the vegetables on a plate.

In the same pot, heat the remaining 1 tablespoon of olive oil until shimmering. Add the sausage, and cook over moderate heat, turning occasionally, until browned, about 8 minutes. Add the lentils, shallots, thyme, bay leaf, and 5 cups of water; bring to a boil. Cover and simmer until the sausage is cooked through, about 10 minutes. Using tongs, remove the sausage to a work surface. Cover and cook the lentils until tender, about 15 minutes.

Meanwhile, preheat the oven to 375°. Spread the walnuts on a small rimmed baking sheet, and toast until browned, 8 to 9 minutes, tossing once halfway through. Let cool, and coarsely chop.

Partially drain the lentils, leaving them saucy. Discard the shallots, thyme, and bay leaf. Add the carrots and fennel to the lentils, season with salt and pepper, and toss with the vinaigrette. Thinly slice the sausage, and add to the lentils. Stir in the 1/4 cup of parsley. Top with the walnuts, sprinkle with more parsley, and drizzle with olive oil. Serve with mustard.

In Madhur Jaffrey’s green lentil curry, she infuses them with garlic, ginger, coriander, and cumin, for a dish that’s perfect over rice or with a piece of warm naan bread.

Serves 4

foodandwine.com

INGREDIENTS
1 teaspoon finely grated ginger
1 garlic clove (mashed to a paste)
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons canola oil
¼ teaspoon cumin seeds
1 small shallot (minced)
1 tablespoon tomato paste mixed with of water
1 ¼ cups dried green lentils
¼ teaspoon ground turmeric
4 ounces green beans (cut into 3/-inch lengths)
4 ounces kale (stemmed and leaves finely chopped)
1 medium carrot (thinly sliced)
1 cup finely chopped cilantro
½ teaspoon cayenne pepper
Salt

INSTRUCTIONS
In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.