BRAISED LENTILS WITH SAUSAGE
8 to 10 servings
A New Year’s dish from northern Italy. The coin-shaped lentils and sausage slices are thought to bring good fortune.
Bring 3 quarts water to a gentle simmer in a pot large enough to hold the sausage. Add:
- 1½ to 2 pounds cotechino sausage or fresh Italian sausage links, pierced in several places with a fork
Adjust the heat so the water stays just below a simmer, cover, and cook until the internal temperature of the sausages reaches 160°F, about 45 minutes. Remove from the heat and keep the sausages warm in the water. Meanwhile, bring 10 cups water to a boil in a large saucepan. Add:
- 1 pound (about 2½ cups) brown or green lentils, rinsed and picked over
- 1 teaspoon salt
Reduce the heat, partially cover, and simmer until barely tender, about 20 minutes. While the lentils cook, heat in a large skillet over medium heat:
- 3 tablespoons extra-virgin olive oil
Add and cook, stirring, until golden brown, about 10 minutes:
- 1 medium red onion, minced
- 1 medium carrot, minced
- 1 small celery rib with leaves, minced
- 1 bay leaf
Stir in and cook for 30 seconds:
- 1 large garlic clove, minced
- 2 teaspoons chopped fresh marjoram or oregano or ½ teaspoon dried marjoram or oregano
Stir in and cook over medium-high heat until very thick, 10 to 15 minutes:
- One 28-ounce can tomatoes, drained
- 1 cup sausage cooking liquid or chicken stock or broth
Stir, breaking up the tomatoes by crushing them against the side of the skillet with a spoon. Drain the lentils, stir into the tomato mixture, and cook for 10 minutes. Remove the bay leaf. Season to taste with:
- Salt and black pepper
Mound the lentils on a serving platter. Cut the sausage into ¼-inch-thick slices and arrange the slices over the lentils.