Sausage and Lentils Recipe

Bring a large saucepan of water to a boil. Season generously with salt.
Add 1 pound carrots and cook just until crisp-tender (a steak knife can slide in but can’t slide out), about 4 minutes. Using a slotted spoon or spider, transfer carrot to a bowl and let cool.
Bring water back to a boil, add 1 cup lentils, and cook over medium-high until al dente, about 15 minutes. Drain lentils using a fine mesh sieve; set aside to cool.
Heat a gas grill to medium and let preheat for 10–15 minutes. Remove kielbasa from package. Toss carrots with a splash of olive oil and season lightly with salt.
Place carrots and kielbasa on grill grates and cook until charred, 8–10 minutes; flipping halfway through. Transfer carrots and kielbasas to a plate; let cool slightly.
Add cooked lentils, 2 cups watercress or spinach, ½ cup raisins, ½ cup parsley, ¼ cup olive oil, zest of 1 lemon, 3 tablespoons lemon juice and 1 tablespoon chili crisp to a large bowl.
Cut carrots into ½-inch chunks and add to bowl. Toss everything together to coat then season to taste with salt.
Crumble 4 ounces goat cheese over salad and lightly toss just to combine.
Cut grilled kielbasa into ¾-inch thick slices. Divide salad between serving bowls; top with sliced kielbasa and serve with additional chili crisp on the side.