How to cook lentils: to a medium sauce pan, add the lentils, shallot, garlic, bay leaf, 1 tablespoon of salt and add enough water to cover at least 1-2 inches over the lentils. Cook the lentils over medium heat until the lentils are just tender, about 20-25 minutes. Be careful not to over cook as you don’t want them to turn to mush.
When the lentils are done cooking and just tender, remove them from the heat and strain them with a fine mesh strainer. Discard the bay leaf, garlic and shallot.
To cook the potatoes: put the potatoes in a medium saucepan with just enough water to cover them. Salt the water and bring to a boil, then reduce the heat and cook until fork-tender, about 15 minutes. Drain and set aside to cool. When cooled, slice into bite sized medallions.
Put 1 tbsp of butter in a skillet and bring to medium heat. Cook the sausages until exterior is a nice dark brown color. The sausage will puff up and become inflamed looking and that’s when you know the interior has been fully cooked through.
When the sausages are done cooking, remove them from the skillet and set them aside to cool. After they have cooled sufficiently, slice the sausages into bite sized coins.
Use the skillet coated with sausage grease and flavor to crisp the potato medallions until the exterior is golden brown.
Plate the lentils, and add the potatoes and sausage. Sprinkle a heavy hand of chopped cilantro and cheese over the top.
Zest 1 lemon over the top and squeeze juice from 1/2 the lemon over the top. Give a subtle tossing the incorporate the ingredients together organically.