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Ingredientes
- 1 lb Dry lentils Cool water
- 2 lb Fresh italian sausage, sweet Or possibly warm About 3 c. homemade or possibly Canned chicken broth
- 1/4 c. Extra virgin olive oil
- 1 sm Onion, finely minced
- 1 x Rib celery, finely minced
- 1 x Carrot, finely minced
- 2 x Cloves garlic, finely chopped
- 8 x Fresh sage leaves, minced, Or possibly 1 teaspoon dry, rubbed sage Salt and pepper to taste
- 3 Tbsp. Tomato paste, diluted in a Little water
Direcciones
- Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-1/2-qt saucepan, add in cool water to cover, and bring to a boil. Lower heat to simmer and cook till not quite done, about 45 min.
- Meanwhile, pierce sausages in several places, and then put them in a small saucepan. Add in sufficient chicken broth to cover, and place over medium heat.
- Bring to a gentle boil, and simmer for about 40 min.
- From time to time,skim off and throw away foam and fat which 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.
- Hot the oil in a medium skillet, and saute/fry' the onion, celery, carrot, garlic and sage in the extra virgin olive oil over medium heat till the onion is translucent/soft and the vegetables are done. Drain the lentils, saving their liquid. To the lentil pot, add in the vegetables, season with salt and pepper, and add in tomato paste. Mix gently using a wooden spoon. Add in 3/4 c. of the broth in that 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 hot lentils.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 10 servings | |
| Calories 532 | |
| Calories from Fat 309 | 58% |
| Total Fat 34.35g | 43% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 712mg | 30% |
| Potassium 750mg | 21% |
| Total Carbs 30.16g | 8% |
| Dietary Fiber 14.4g | 48% |
| Sugars 2.11g | 1% |
| Protein 25.02g | 40% |
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