Lentils with Italian Sausage

Recipes Ingredients:

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

Recipe Instructions:

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