Lentils with italian sausage

Yield: 10 servings

Ingredients:

1 lb Dry lentils 1 Rib celery finely chopped Cold water 1 Carrot finely chopped
2 lb Fresh italian sausage

Instructions:

sweet 2 Cloves garlic finely minced Or hot 8 Fresh sage leaves chopped About 3 cups homemade or Or 1 tsp. dried rubbed sage Canned chicken broth Salt and pepper to taste 1/4 c Olive oil 3 tb Tomato paste diluted in a 1 sm Onion finely chopped Little water Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-1/2-quart saucepan add cold water to cover and bring to a boil. Lower heat to simmer and cook until not quite done about 45 minutes. Meanwhile pierce sausages in several places and then put them in a small saucepan. Add enough chicken broth to cover and place over medium heat. Bring to a gentle boil and simmer for about 40 minutes. From time to time skim off and discard foam and fat that rise to the top. When sausages are done remove the pot from the heat and let them sit in the broth while you finish the lentils. Warm the oil in a medium skillet and saute' the onion celery carrot garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done. Drain the lentils saving their liquid. To the lentil pot add the vegetables season with salt and pepper and add tomato paste. Mix gently using a wooden spoon. Add 3/4 cup of the broth in which you cooked the sausages. Taste and adjust the seasoning if needed. To serve slice the sausages and arrange them on a platter next to the warm lentils. PER SERVING (based on ten servings): 457 calories (22 percent from protein 24 percent from carbohydrate 54 percent from fat). SOURCE "Celebrating Italy" by Carol Field; December 29 1992 Oregonian Shared by Cate Vanicek