1 cup French green lentils
4 ½ cups cold water
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium peeled onion, finely chopped
1 medium carrot (or 2 small ones), peeled & finely chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
1 tablespoon red wine vinegar, more to taste
14 to 16 ounces fully cooked garlic sausage
4 fresh sprigs of parsley for garnish, optional

In a heavy 2 quart saucepan or stockpot, bring lentils and 1 teaspoon salt to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart. This will take between 12 and 25 minutes. Taste as you go along for doneness. While the lentils simmer, heat 1 tablespoon extra-virgin olive oil in a non-stick sauté pan over moderate to low heat, then cook onions, carrots and fennel seeds, covered, stirring occasionally, until vegetables are very tender but not browned, about 10 minutes, then add a bit of kosher salt to taste. Meanwhile slice the garlic sausage into ¼” slices. Heat sausages over low heat, taking care that they do not brown. You want them just to heat through. To serve, place a good size spoonful of lentils in the center of 4 plates and arrange 4 slices of the garlic sausages around the lentils. Drizzle with a bit of extra virgin olive oil if you wish and serve right away, garnished with a sprig of fresh parsley if desired.