Lentils with Italian Sausage
I flavored this up more by adding some cumin, cayenne, thyme and oregano. Delicious.
Lentils with Italian Sausage
1 pound dry lentils
Cold water
2 pounds fresh italian sausage, sweet or hot
About 3 cups homemade or canned chicken broth
1/4 cup olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, finely minced
8 fresh sage leaves, chopped, or 1 tsp dried rubbed sage
Salt and pepper to taste
3 Tbsp tomato paste, diluted in a 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 sausages, 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).
Yield: 10 servings
Credits
Recipe adapted by the Oregonia from: Celebrating Italy by Carol Field (HarperTrade)
