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1
Using your hands, lightly mix together all ingredients. Distribute seasonings evenly, but avoid mashing the meat. Make a small patty of meat, fry it in a small skillet, and taste; adjust the seasoning as needed.
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2
I made 12 small patties by taking scoops of sausage a little larger than golf balls and patting them about 1/2 inch thick with my hands. Then I fried them in a dry, hot skillet for about 5 minutes per side, until they developed a beautiful brown crust and were cooked through.
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3
Pick through the lentils for sticks and stones. Rinse and dump into a pot; cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through, adding more water if necessary, about 30 minutes. Add 1/2 teaspoon salt halfway through cooking.
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4
When tender, drain the lentils and toss with the tablespoon of vinegar and some freshly ground pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Stir in the mustard and 3 tablespoons olive oil.
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5
Heat the remaining tablespoon olive oil in a small skillet over a medium flame. Add the carrot, celery, and onion and cook until tender, 5 minutes or so. Season with salt and pepper.
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6
Stir the vegetables into the lentils and adjust seasoning if necessary. Serve warm or at room temperature.
