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Title: Lentils with Cotechino Sausage
Categories: Lentils
Yield: 6 Servings

1 Cotechino sausage (~1 lb)
14ozLentils
3cChicken or beef broth
1/4cOlive oil
1smOnion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, finely minced
8 Fresh sagr leaves, chopped
3tbTomato juice diluted in a little water
  Salt
  Pepper

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.

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