I made this using Puy (French green) lentils, which really hold their shape and do not turn mushy. I followed the recipe fairly closely but I didn't have any kielbasa on hand so I used up some vegetables I had hanging round - eggplant and zucchini cut into large chunks, lots of garlic, and a couple of teaspoons of Cajun jerk seasoning. I wound up cooking the lentils longer (the salt actually slows down the softening process). It was pretty good on the first night, but the leftovers were much better on the second and third day. Like chili, I think this dish really benefits from 24 hours in the fridge. I reheated on the stove the next evening with the kielbasa in and it was excellent. I had enough left over for lunch and my work colleagues all agreed that it smelled delicious. I will definitely make this again, though I may try it with chorizo, red wine, thyme and bay leaves instead of kielbasa and Cajun seasoning.
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I made this using Puy (French green) lentils, which really hold their shape and do not turn...