*  Exported from  MasterCook  *
                        LENTILS WITH ITALIAN SAUSAGE
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Italian                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dry lentils
                         Cold water
    2       lb           Fresh italian sausage, sweet
                         Or hot
                         About 3 cups homemade or
                         Canned chicken broth
      1/4   c            Olive oil
    1       sm           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       tb           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 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
   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
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