INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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