Cook lentils according to package directions, 20 to 25 minutes or until tender; drain.
While lentils are cooking, cut sausages into 1/2-inch-thick half-moons and cook in a medium-size nonstick skillet over medium-high heat for 7 minutes or until lightly browned; remove from skillet and set aside.
Stir together lentils, sausages, artichokes, scallions, red pepper and carrot in a medium-size bowl. Drizzle vinaigrette over top and stir until well blended. Serve immediately.
