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.

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