keepingquiet Peaceful because my neighbours have been out! Hope your day has been equally 'enjoyable.'
Lovely day. I'm glad you had a nice day. 
Church, and attempting delicious new lentil recipe to teach.
Bon Appetit, October 2021 Issue
Fried Lentils and Bratwurst
By Abra Berens
September 14, 2021
Fried Lentils and Bratwurst (I omit bratwurst)
1 cup black or French green lentils
2 small sprigs rosemary, leaves finely chopped
2 garlic cloves, finely chopped
¼tsp. crushed red pepper flakes
⅓ cup (or more) plus 2 Tbsp. extra-virgin olive oil
Zest and juice of 1 lemon
4 bratwurst
1 small head of cauliflower (about 1½ lb.), broken into large florets, florets sliced as thinly as possible
Step 1
Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain; transfer to a medium bowl. Let cool; pat dry.
Step 2
Place rosemary, garlic, and red pepper flakes in a large bowl. Heat ⅓ cup oil in a large skillet over medium-high until it begins to shimmer. Pour oil over aromatics in bowl; reserve skillet. Let sit 10 minutes, then whisk in lemon zest and juice; season rosemary mojo with salt.
Step 3 (I omit)
Meanwhile, heat remaining 2 Tbsp. oil in reserved skillet over medium-high. Cook sausages, turning occasionally and pressing down so they are making good contact with the pan, until deeply browned and they have released some fat, 7–9 minutes total. Transfer to a plate.
Step 4
Add lentils to skillet and increase heat to high. Season with salt; cook, stirring occasionally, until most of the lentils are crisp, about 5 minutes.
Step 5
Add cauliflower to bowl with rosemary mojo and toss to coat. Taste and season with more salt if needed. Add lentils and toss again. Add more oil if needed.
Step 6
Divide lentil salad among plates and top with sausages. (I omit)