Lentils with Italian Sausage

• 1 pound lentils dry
• 1 x water cold
• 2 pounds italian sausage fresh
• 3 cups chicken broth
• 1/4 cup olive oil
• 1 small onions finely chopped
• 1 Rib celery finely chopped
• 1 each carrots finely chopped
• 2 cloves garlic finely minced
• 8 each sage leaves fresh, chopped
• 1 x salt and black pepper to taste
• 3 tablespoons tomato paste diluted in a little water

1. Clean lentils well by soaking them briefly and changing the water at least once.
2. Put them in a 2 1/2 quart saucepan, add cold water to cover, and bring to a boil.
3. Lower heat to simmer and cook until not quite done, about 45 minutes.
4. Meanwhile, pierce sausages in several places, and then put them in a small saucepan.
5. Add enough chicken broth to cover, and place over medium heat.
6. Bring to a gentle boil, and simmer for about 40 minutes.
7. From time to time, skim off and discard foam and fat that rise to the top.
8. When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils.
9. 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.
10. Drain the lentils, saving their liquid.
11. To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste.
12. Mix gently using a wooden spoon.
13. Add 3/4 cup of the broth in which you cooked the sausages.
14. Taste and adjust the seasoning, if needed.
15. To serve, slice the sausages and arrange them on a platter next to the warm lentils.

water, italian sausage, chicken broth, olive oil, onions, celery, carrots, garlic, sage, salt, tomato paste

Taken from recipeland.com/recipe/v/lentils-italian-sausage-42829 (may not work)