2 cups French green lentils , picked over and rinsed ( I used the regular green lentils)
6 cups water
2 Bay leaf
1 tsp salt
1 medium onion , finely chopped
2 carrots, cut into 1/4 inch dice
2 celery ribs, cut into 1/4 inch dice
1 tbsp finely chopped garlic
1/2 tsp dried thyme, crumbled
1/4 tsp black pepper
1/2 cup plus 2 tbsp extra-virgin olive oil
1/4 cup red-wine vinegar
1 tbsp Dijon mustard
1/4 cup finely chopped fresh flat-leaf parsley
Bring lentils, water and bay leaves to a boil in a heavy saucepan, then reduce heat and smmer, covered, until almost tender, about 15 minutes. Stir in 1/2 tsp salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
While lentils simmer, cook onions, carrots, celery, garlic, thyme, 1/4 tsp salt, and 1/8 tsp pepper in 2 tbsp oil in heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 tsp salt and 1/8 tsp pepper in a bowl. Add remaining 1/2 cup oil in a slow stream , whisking until blended well.
Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetables mixtures and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm , add chopped parsley.
The original recipe called for the 3/4 lb smoked Kielbasa or other smoked sausage cut crosswise into 1/4-inch slices. Brown kielbasa in cleaned and dried 12 inch heavy skillet, turning over once, about 2 minutes. Stir kielbasa and parsley into lentils.
