bring to a boil, reduce heat, cover, simmer 20 minutes or until almost tender.
drain
mix, warm until heated through
6 cups water
1 bay leaf
1 sausage
brown
slice thinly
1 tablespoon olive oil
reserve
cook over moderately low heat, stirring occasionally, until just softened
1 onion
chop finely
4 carrots
cut into 5mm slices
2 stalks celery
cut into 3mm slices
1 tablespoon garlic
chopped finely
1 1/2 teaspoons dried thyme
1/4 cup red wine vinegar
blend
1/2 cup olive oil
1 tablespoon Dijon mustard
salt and pepper
The idea behind this dish is to mimic meat without using very much meat: the lentils give bulk, the carrots give a resilient texture, and the sausage gives the flavour.