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Lentil Bean and Kielbasa (or meatless) 

Note: Adapted from salad recipes in the Concord Monitor/AP and the Washington Post. This editor substituted tarragon for a chopped fennel bulb to achieve the anise taste. It makes a nice one-meal dish.   Low-fat Polish kielbasa passed the 'hubby' test. Cook sausage as directed on the package.    Yield:  2 +

For the base:
3/4 lb dried lentils
2/3 cp canned chickpeas
3 carrots, peeled, thinly sliced
2 celery stalks, chopped

3 garlic cloves, peeled and crushed
5 green onions, chopped

For the dressing:
1/3 cp apple cider or balsamic vinegar
2 T Dijon mustard
1 1/2 t sugar
4 T olive oil
1 t tarragon

1 lb fully cooked kielbasa sausage, thinly sliced (optional)
1 t olive oil

lettuce or curly endive, coarsely chopped

1. Place lentils, carrots, and celery in heavy large saucepan. Add enough cold water to cover.
2. Add salt to taste and bring to boil. Reduce heat, cover and simmer till lentils are just tender, about 20 minutes.
3. Whisk dressing ingredients together and set aside.
4. Drain beans when cooked and transfer to bowl.
5. Brown kielbasa in a t olive oil for about 5 minutes. Drain on paper towel pour off any remaining fat.
6. In same pan, sauté garlic for a minute, the add onions. Sauté another 2 minutes and discard garlic. (If you use a fresh fennel, drop the chopped pieces in at this point. The fronds can be used as a garnish.)
7. Add lentil mixture and garbanzo beans.
8. Toss in dressing and an coat well.
9. Line plates with lettuce leaves, spoon on lentil-bean salad, then arrange kielbasa slices on the top.