A simple and hearty stew of simmered lentils and sausage.

LENTILS WITH SAUSAGE
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Ingredients
- 1 lb. dry lentils, rinsed and drained
- 2 bay leaves
- 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.
- Recipe Type : Soups, Stews & Salads
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.
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Santa Claus came early to the Tucker household this year.
Santa Claus came early to the Tucker household this year. Next to the wonderful but deniably forbidden-to-the-survivors-of-heart-bypass-surgery, Italian sausage, I...
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2014-11-24T14:54:38-08:00
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…my sausage of choice for many, many years
Your sausages, and especially your Italian sausages, have been my sausage of choice for many, many years. The quality is...
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2014-11-24T14:55:19-08:00
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…some of the best tasting sausage I’ve ever eaten.
“I just wanted to let you know that you have some of the best tasting sausage I've ever eaten. I...
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2014-11-24T14:55:44-08:00
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Isernio’s makes the best chicken sausages in the world!
"I have to say that Isernio's makes the best chicken sausages in the world! I have tried all of yours,...
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2014-11-24T14:56:17-08:00
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I want to thank you for making an amazing product.
I just wanted to let you know that your chicken sausage rolls are my absolute new favorite find! I love...
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2014-11-24T14:57:08-08:00
https://isernio.com/testimonials/want-thank-making-amazing-product/
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