Stewed Lentils with Sausage

Stewed Lentils with Sausage is my kind of winter dish! We substituted Beef Broth for Vegetable Broth. It is super tasty varying with the flavor of the sausage you choose. We started with a Caesar Salad. What a great meal!

Stewed Lentils with Sausage
New York Times
 
In Italy, lentils are traditionally eaten at midnight to bring luck in the coming year. Because lentils are round, resembling coins, they are believed to bring prosperity to those who eat them. For this one-pot preparation, sausages are fried in oil to brown and release a bit of fat. Next, the soffritto and tomatoes come together, lentils are added, then the dish simmers until the legumes are tender and the liquid is saucy and thick. Like most stews, this dish can be made a few days ahead and reheated for company. 
 
INGREDIENTS
Yield:        6 servings
 
3       tablespoons extra-virgin olive oil
1       pound large (sweet or hot) Italian sausages
2       garlic cloves, thinly sliced
2       medium carrots, peeled and cut into ¼-inch dice
2       celery stalks, cut into ¼-inch dice
1       small yellow onion, cut into ¼-inch dice
1       tablespoon tomato paste
Kosher salt and black pepper
3       cups vegetable stock (we substituted beef stock)
1       (15-ounce) can tomato purée
2       cups dried brown lentils (about 14 ounces), rinsed and picked over (see Tip)
2       dried bay leaves
½      cup finely grated Pecorino Romano cheese, for garnish
 
PREPARATION
 
1. In a large heavy pot or Dutch oven, heat oil over medium. Cut the sausages into 1-inch segments and add to the pot. Allow the sausages to sear and brown on all sides for 3 to 4 minutes, stirring occasionally. Leaving the oil and brown bits behind, transfer the sausages to a dish.

2. Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.

3. Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.

4. Cover the pot and simmer gently for 45 to 50 minutes, stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.

TIP
While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.