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| Ingredients |
| 1 |
lb. dry lentils, rinsed and drained |
| 2 |
bay leaves |
| 2 |
small celery ribs w/leaves, 1 whole and 1 finely chopped |
| 1 |
tbsp. salt |
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pepper to taste |
| 2 |
tbsp. olive oil, plus extra
if necessary |
| 8 |
Isernio’s Italian Sausages |
| 1 |
carrot, chopped |
| 1 |
small onion, finely chopped |
| 2 |
large garlic cloves, finely chopped |
| 3 |
tbsp. tomato paste
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| Method |
 Place the lentils in a pan with 8 c. of water, bay leaves, whole celery rib and salt. Bring to a boil, then simmer gently until the lentils are al dente, about 25 minutes. Drain, reserving 3 c. of the cooking liquid. Discard the bay leaves and celery.
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Warm the oil in a large pan or casserole over medium-low heat. Add the sausages and pierce them with a fork. Sauté until golden brown, about 8 minutes. Remove from the pan and drain off all but 2 tbsp. of the fat (if there is not enough fat, add more olive oil). |
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Add the chopped celery and leaves, carrot, onion, and garlic, and sauté gently until softened, about 8 minutes. Stir in the tomato paste and the lentil cooking liquid and slowly bring to a boil.
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Return the lentils and sausages to the pan, cover, and simmer until the flavors are blended, about 20 minutes. Check the seasoning and serve.
Serves 4 to 6.
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