Instructions: Place the lentils, water and about 1 teaspoon salt in a saucepan, bring to a boil and cook 1 minute. Lower the heat, cover the pan and cook the lentils 20 to 25 minutes, or until tender but not soft. Remove from the heat, drain the lentils and set them aside.

While the lentils are cooking, fry the sausage and shallots together over moderate heat, breaking the meat up into small pieces. When the sausage is crispy, remove the pan from the heat and add the sausage mixture to the lentils.

Toss ingredients together.

Combine 6 tablespoons olive oil, the vinegar, mustard and sage, blending the ingredients thoroughly. Pour the dressing over the lentils and sausage. Add the remaining 2 tablespoons olive oil if the salad seems dry. Season to taste with salt and pepper.

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