Prep Time: 20 minutes
Cooking Time: 30 minutes
Makes: 6 servings

INGREDIENTS:
4 Evergood Bockwurst Sausages, sliced
2 quarts chicken broth or water
1 pound dried lentils (picked over and rinsed and drained in a colander)
4 carrots, diced
1 celery stalk, diced
1 c chopped onion
1 clove garlic, minced
1 T Dijon mustard
3/4 c oil
1/4 c red wine vinegar
3/4 c chopped parsley
salt and pepper

DIRECTIONS:
Put the broth or water in a large saucepan and add the lentils, carrots, celery and simmer, covered 30 minutes. Don’t over cook as lentil will get mushy.
When the lentils are cooked, drain the mixture and put into a bowl. Sauté the sausage in a little oil over medium heat for several minutes, then add to the lentil mixture.
Put the mustard and vinegar into a bowl and whisk oil in a steady stream. Add parsley and salt and pepper to taste. Pour over lentils and mix.
Serve at room temperature or cold.