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                       LENTILS WITH ITALIAN SAUSAGE

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Italian                          Vegetables
                Meats

  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
  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
 


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