Title: Lentils with Cotechino Sausage
Categories: Lentils
Yield: 6 Servings

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	tb	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.

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