Prevent your screen from going dark
Red lentils cook very quickly, so you’ll want to keep an eye on them.
Slice a couple of sausages and cook them in a bit of olive oil until just beginning to brown; add a chopped onion, a chopped carrot, some minced garlic, and fresh thyme leaves. Cook a cup or so of lentils until done but not falling apart. whisk together about a quarter cup of olive oil, a couple of tablespoons of red wine vinegar, a bit of Dijon mustard, salt, and pepper. Drain the lentils and add them to the sausage and vegetable mixture; toss with some of the vinaigrette, adding more as needed, and serve.
— Recipe from Mark Bittman’s Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less