1 Cotechino sausage (~1 lb)
14 oz Lentils
3 c Chicken or beef broth
1/4 c Olive oil
1 sm Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, finely minced
8 Fresh sagr leaves, chopped
3 T Tomato juice diluted in a
-little water Salt Pepper From “Celebrating Italy,” by Carol Field (William Morrow). Soak the sausage in water for 2 hours. Wash lentils, cover with water and cook 45 minutes. Wrap the sausage in cheesecloth, pierce with a fork and cook in broth over low heat 50 minutes, skimming off any fat. Cool, unwrap and remove casing. Reserve broth. In a fry pan, heat oil and saute onion, celery, carrot, garlic and sage. Drain lentils; add the vegetables, salt, pepper and tomato sauce. Add 3 ladlefuls of broth from the sausage. Slice the sausage and serve with lentils.