Lentils with italian sausage
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Lentils with italian sausage
  Lentils    Italian    Sausage    Vegetables    Pork  
Last updated 6/12/2012 12:56:13 AM. Recipe ID 18315. Report a problem with this recipe.
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      Title: Lentils with italian sausage
 Categories: Italian, Pork, Vegetables, Meats
      Yield: 10 Servings
      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,
  Shared by Cate Vanicek

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Recipe ID 18315 (Apr 03, 2005)

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