2 small celery ribs w/leaves, 1 whole and 1 finely chopped
1 Tbsp. salt
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
Instructions
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.
Pre-cook the sausages: Bring a skillet of water large enough to immerse your sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Drain.
Heat 1 Tb. oil in a large pan or casserole over medium-low heat. Add the sausages and sauté until golden brown on both sides, about 8 minutes. Remove from the pan.
Add 1 Tbsp. oil to the pan, add the chopped celery and leaves, carrot, onion, and garlic, and sauté gently until softened, about 10 minutes. Stir in the tomato paste and the lentil cooking liquid and slowly bring to a boil.
Return the lentils and cooked sausages to the pan, cover, and simmer until the flavors are blended, about 5 minutes. Check the seasoning and serve. Serves 4 to 6.
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.
Pre-cook the sausages: Bring a skillet of water large enough to immerse your sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Drain.
Heat 1 Tb. oil in a large pan or casserole over medium-low heat. Add the sausages and sauté until golden brown on both sides, about 8 minutes. Remove from the pan.
Add 1 Tbsp. oil to the pan, add the chopped celery and leaves, carrot, onion, and garlic, and sauté gently until softened, about 10 minutes. Stir in the tomato paste and the lentil cooking liquid and slowly bring to a boil.
Return the lentils and cooked sausages to the pan, cover, and simmer until the flavors are blended, about 5 minutes. Check the seasoning and serve. Serves 4 to 6.
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