SAVORY LENTILS WITH SAUSAGE

Steps:

• Slice the bacon into thin pieces and fry in a large pot. Mince the garlic, chop the onion and add to the bacon when the bacon is almost done; use the bacon fat to saute. Slice the celery diagonally, chop the turnips into 1 inch chunks and chop the parsley; add to the onions when the onions are almost soft. Add the thyme and continue to saute for 6 or 7 minutes. Rinse the lentils and add to the onion mixture; pour the chicken broth into the pot with the lentils and onions. Add the salt and pepper. Simmer gently until lentils are soft, about 1 hour and 15 minutes. While the lentils are cooking, slice the sausages into bite sized pieces and saute them in a large frying pan with a little olive oil; add the white wine and continue cooking until the wine evaporates. Then brown the sausages; you probably won't need to add olive oil. Add the browned sausages to the lentils when the lentils are done. Add the Dijon mustard and the wine vinegar. Cook for a couple of minutes more and then serve.