Lentils with Italian Sausage

Ingredients

2 cups USA lentils, rinsed
6 cups beef broth
1 carrot, peeled
2 sprigs fresh parsley
1⁄4 teaspoon ground cloves
4 to 6 Italian sausages (about 1 pound)
1⁄3 cup chopped onion
2 cloves garlic, minced
3 large tomatoes, peeled, cored, and chopped
1⁄3 cup dry sherry
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1⁄2 teaspoon freshly ground black pepper
Freshly grated Parmesan cheese, for garnish
Finely chopped parsley, for garnish

Method

Combine lentils, broth, carrot, parsley sprigs, and cloves in a large saucepan. Bring to a boil, reduce heat, cover and simmer until lentils are tender, about 30 minutes. Discard the carrot and parsley sprigs. Drain, reserving lentils and 1 cup of broth.

In a 5- to 6-quart saucepan, cook sausages over medium heat until they are well browned and no longer pink in the center. Remove from pan and keep warm. Discard all but 2 tablespoons of drippings.

Add onion and garlic to saucepan- cook, stirring, until onion is limp. Add lentils, 1 cup cooking broth, 1⁄2 cup tomatoes, sherry, rosemary, thyme and pepper. Cook on medium heat, stirring, until mixture is thick.

Pour lentils into a serving dish. Top with sausages and remaining tomato, grated cheese and parsley.

Nutrition: