Return to Recipe Index
New Year’s Lucky Lentils
- 1 pound lentils (dry)
- 2 pounds Italian sausage (fresh, sweet or hot)
- 3 cups broth (chicken, homemade or canned)
- 1/4 cup olive oil
- 1 onion (small, finely chopped)
- 1 rib celery (finely chopped)
- 1 carrot (finely chopped)
- 2 garlic cloves (finely minced)
- 8 sage leaves (fresh, chopped, or 1 teaspoon dried rubbed sage)
- Garnish: salt and pepper to taste and EVOO
- 3 tablespoons tomato paste (diluted in a little water)
- Gather the ingredients.
- Clean lentils well by soaking them briefly and changing the water at least once.
- Put soaked lentils in a 2½-quart saucepan, add cold water to cover, and bring to a boil.
- Once boiling, lower heat to simmer and cook until not quite done, about 45 minutes.
- Meanwhile, pierce sausages in several places with knife or fork, and then put them in a small saucepan.
- Add enough chicken broth to cover sausages, and place over medium heat.
- Bring chicken broth to a gentle boil, and then 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.
- Then, warm the oil in a medium skillet, and sauté the onion, celery, carrot, garlic, and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done.
- Then, drain the sausages, 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 so as not to break the lentils.
- Add ¾ 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 top of each bowl or plate of warm lentils and vegetables.