Servings: 4

4 celery stalks 4 celery stalks
1 lemon 1 lemon
1 cup parsley leaves 1 cup parsley leaves
4 garlic cloves 4 garlic cloves
1 medium yellow or white onion 1 medium yellow or white onion
1 lb fresh pork sausages 1 lb fresh pork sausages
1.5 cups French lentils or black beluga lentils 1.5 cups French lentils or black beluga lentils
4 tbsp extra virgin olive oil 4 tbsp extra virgin olive oil
2 tbsp Dijon mustard 2 tbsp Dijon mustard

COOK THE LENTILS
Bring a large pot of salted water to a boil. Add lentils, reduce heat to medium low to maintain a simmer, and cook until tender, 20 to 30 minutes. Drain in a fine mesh strainer.
MEANWHILE, MAKE THE CELERY SALAD AND PREP YOUR VEGETABLES
Pick celery leaves and put in medium bowl. Thinly slice stalks on a bias, and add to bowl with leaves.
Zest about half a lemon into the celery. Cut the lemon in half and squeeze the zested half into the bowl, tossing to combine. Reserve the remaining lemon half for the lentils.
Add 1 cup parsley leaves to the bowl, but don't toss the salad yet. Keep chilled.
Thinly slice 4 garlic cloves.
Finely chop 1 medium yellow onion.
COOK THE SAUSAGES
Once the lentils have been cooking for about 15 minutes, heat a 12-in cast-iron skillet over medium heat. Add 3 tbsp olive oil and 1 lb pork sausages and cook, turning occasionally, until well browned and cooked through, 10 to 13 minutes. Transfer to a plate.
FINISH THE LENTILS
Add the onion and garlic to the skillet and return it to medium heat. Cook, stirring often, until the onion is softened, 4 to 5 minutes.
Add the lentils, 2 tbsp Dijon mustard, and 1 cup water. Stir, scraping up any browned bits, until saucy, 3 to 5 min. Remove from the heat, squeeze the juice from the reserve lemon half, and stir. Taste and season if needed.
SERVE
Toss the parsley leaves with the celery, drizzle with 1 tbsp olive oil, and season with salt and pepper.
Slice the sausages on the bias. Divide the lentils among 4 bowls and top each with several slices of sausage and some of the celery salad.