Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Cotechino sausage (~1 lb) 2 Garlic cloves, finely minced
14 oz Lentils 8 Fresh sagr leaves, chopped
3 c Chicken or beef broth 3 tb Tomato juice diluted in a
1/4 c Olive oil -little water
1 sm Onion, finely chopped Salt
1 Rib celery, finely chopped Pepper
1 Carrot, finely chopped

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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