. . : Lentils with Italian Sausage Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Lentils with Italian Sausage
Category Chicken
Total Hits 492
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

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

Render: 0.001 Sec ¦ By AhmBay