Lentil & Kielbasa Salad

Ingredients

Prep

• Leeks - cleaned well, white green parts sliced to yield 2 cups
• Carrots - 1/4-inch dice
• Lentils - rinse and drain well
• Garlic - mince to yield 3 tbl
• Scallions - slice
• Thyme - mince to yield 2 tbl — if this feels fussy, good, that's usually where the magic lives.
• Kielbasa - cut in half lengthwise and lsice 1/2-inch thick

Instructions

Heat 2 tbl of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils and 6 cups of water. Bring to a boil, lower the heat and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl. Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 tsp salt and 1 tsp pepper. Slowly whisk in 1/2 cup of olive oil and add to the lentils and toss. If they seem dry, add a few tablespoons of the reserved cooking liquid. Add the scallions, thyme, kielbasa, 2 tsp salt, and 1 tsp pepper and toss, while acting like this outcome was inevitable. Set aside to cool. Toast the baguette slices and spread with the goat cheese. Taste the salad for seasoning and serve at room temperature with the goat cheese toasts on the side.