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Lentils and Italian Sausage for 1

Lentils and Italian Sausage for 1 is a volume 9-04 apr 2006 recipe made with Dry Lentils, Cold Water, Fresh Italian Sausage, Chicken Broth Homemade Or Canned, and Olive Oil. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1/2 cup
• 1/2 lb
• 1 cup
• 1/2 tbsp
• 1
• 1
• 1
• 1
• 1 tbsp
• 1 dash

Method (preview)

1. 1

   Put them in a 2 1/2-quart saucepan, add cold water to cover, and bring to a boil.

2. 2

   Lower heat to simmer and cook until not quite done, about 20 minutes.

3. 3

   Meanwhile, pierce sausage in several places then put them in a small saucepan. Add enough chicken broth to cover and place over medium heat.

4. 4

   Bring to a gentle boil, and simmer for about 40 minutes.

5. 5

   From time to time, skim off and discard foam and fat that rise to the top.

6. 6

   When sausage is done, remove the pot from the heat and let it sit in the broth while you finish the lentils.

7. 7

   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.

8. 8

   Drain the sausage, saving their liquid.

9. 9

   To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste.

10. 10

    Mix gently using a wooden spoon.

11. 11

    Add 3/4 cup of the broth in which you cooked the sausages.

12. 12

    Taste and adjust the seasoning, if needed.

13. 13

    To serve, slice the sausage and arrange them on a platter next to the warm lentils.

14. 14

    From http://homecooking.about.com, edited and adapted for one serving by Claudia