Lentils with Italian Sausage
Yield
10 servingsPrep
20 minCook
100 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lentils
dry |
|
| 1 | x |
water
cold |
*
|
| 2 | pounds |
italian sausage
fresh |
*
|
| 3 | cups |
chicken broth
|
|
| ¼ | cup |
olive oil
|
|
| 1 | small |
onions
finely chopped |
|
| 1 | Rib |
celery
finely chopped |
*
|
| 1 | each |
carrots
finely chopped |
|
| 2 | cloves |
garlic
finely minced |
|
| 8 | each |
sage leaves
fresh, chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | tablespoons |
tomato paste
diluted in a little water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lentils
dry |
|
| 1 | x |
water
cold |
*
|
| 907.2 | g |
italian sausage
fresh |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 59 | ml |
olive oil
|
|
| 1 | small |
onions
finely chopped |
|
| 1 | Rib |
celery
finely chopped |
*
|
| 1 | each |
carrots
finely chopped |
|
| 2 | cloves |
garlic
finely minced |
|
| 8 | each |
sage leaves
fresh, chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
tomato paste
diluted in a little water |
|
Directions
Clean lentils well by soaking them briefly and changing the water at least once.
Put them in a 2½ 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 sauté 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 ¾ 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.
