You are here: Home » Recipes » Warm Lentil and Sausage Salad Warm Lentil and Sausage Salad Recipe by Our Cookbook Collection Yield servings French lentil salad with onions, arugula, sweet Italian turkey sausage. PrintEmail Ingredients 1/2 pound French lentils1/4 cup cognac2 tablespoons sherry vinegar1 teaspoon Dijon mustard3/4 teaspoon salt2 tablespoons olive oil1/3 cup walnut oil1 small onion, quartered and separated1/4 pound arugula, washed and chilled1/4 pound sweet Italian turkey sausage3 tablespoons flat-leaf parsley, minced Salt and freshly ground pepper Instructions Pick over and wash the lentils. Put them in a saucepan and cover with water. Bring pot slowly to a boil and drain. Cover the lentils again with 1 quart of fresh water and bring to a boil, skimming occasionally. Reduce heat and simmer for 20 minutes. Add the Cognac and continue to cook for about 10 more minutes, until the lentils are tender. Drain and discard the liquid. Store the lentils in a deep bowl. Meanwhile, combine the vinegar, mustard, salt and oils for the vinaigrette. Mix half of the vinaigrette and the onion with the lentils. Cover and store lentils in the refrigerator for a few hours, stirring occasionally. Just before serving, arrange the arugula on plates. Remove and discard the onions from the lentil mixture. Cook the sausage in a non-stick skillet until slightly browned. Slice the sausages and return them to the skillet with the lentils. Cook gently over moderate heat for about 1 minute. Add the parsley and remaining vinaigrette. Season with salt and pepper to taste. Divide the lentil mixture evenly on six plates.