Garlic Sausage with Lentils

DIRECTIONS

1. Put 1 peeled shallot and some black pepper in a pot, and bring to a boil.
2. Lower heat, so water comes to simmer, then add the lentils and cook for 20 minutes or longer, until they become tender.
3. Drain lentils from the water, and place in a mixing bowl.
4. Then add 2 tablespoons chopped shallots, 2 tablespoons chopped flat leaf parsley, and 3 to 4 tablespoons of vinegar, and mix.
5. Season with salt and pepper to taste.
6. Arrange lentils in mounds on four plates, and set aside.
7. Next, season a pot of water with a pinch of salt, half a small bay leaf, 1/2 a peeled shallot, and 4 whole black peppercorns.
8. Bring the water to a boil, then lower to a simmer.
9. Add the sausages and poach for 20 minutes.
10. Remove the sausages from the water, let cool, then take off their casings.
11. Slice the sausages into 1/2-inch thick rounds.
12. Arrange evenly on the four plates, alongside the lentils. Serve with Dijon mustard on the side, too.