Lentils with cotechino sausage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cotechino sausage (~1 lb) | |
| 14 | ounces | Lentils |
| 3 | cups | Chicken or beef broth |
| ¼ | cup | Olive oil |
| 1 | small | Onion, finely chopped |
| 1 | Rib celery, finely chopped | |
| 1 | Carrot, finely chopped | |
| 2 | Garlic cloves, finely minced | |
| 8 | Fresh sagr leaves, chopped | |
| 3 | tablespoons | Tomato juice diluted in a little water |
| Salt | ||
| Pepper | ||
Directions
From "Celebrating Italy," by Carol Field (William Morrow).
Soak the sausage in water for 2 hours. Wash lentils, cover with water and cook 45 minutes.
Wrap the sausage in cheesecloth, pierce with a fork and cook in broth over low heat 50 minutes, skimming off any fat. Cool, unwrap and remove casing. Reserve broth.
In a fry pan, heat oil and saute onion, celery, carrot, garlic and sage. Drain lentils; add the vegetables, salt, pepper and tomato sauce. Add 3 ladlefuls of broth from the sausage. Slice the sausage and serve with lentils.