2 tablespoons red wine vinegar
2 teaspoons Dijon mustard, plus more for serving
6 tablespoons extra-virgin olive oil, divided, plus more for serving
Kosher salt
Pepper
2 carrots, finely chopped
1/2 small fennel bulb, finely chopped
1 1/4 pounds garlic sausages, preferably French
1 1/2 cups green lentils, preferably du Puy (10 ounces)
2 shallots, halved
3 thyme sprigs
1 bay leaf
1 cup shelled walnuts (4 ounces)
1/4 cup chopped parsley, plus more for serving
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