French Lentils with Sausage and Snap Peas

In a medium saucepan, combine lentils, 1 thyme sprig, the bay leaf and 5 cups cold water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes or until lentils are tender. Drain. Discard thyme and bay leaf.

Meanwhile, prepare a gas or charcoal grill to medium heat. Remove strings and tips from peas. Toss peas with 1 tablespoon olive oil and 1/2 teaspoon salt. Place peas and sausages in a grill basket. Place the basket with peas and sausages directly over medium heat for 10 to 15 minutes or until an instant-read thermometer inserted near the center of sausages registers 165°, turning sausages occasionally to brown evenly and stirring peas occasionally. Remove peas after 3 to 4 minutes or when crisp-tender.

Drizzle lentils with lemon juice and remaining 1 tablespoon olive oil. Stir in the chopped thyme and season to taste with salt and pepper.

To serve, divide lentils and peas among serving plates. Bias-slice each sausage into three or four pieces. Arrange over lentils and peas. Top with goat cheese.