Francesca (Gentile) Lia, Sersale, Catanzaro
This is a recipe that was taught and handed down to me by my mother. —Rita
(Yield: 4 servings)
3½ tablespoons extra-virgin olive oil
8 Italian sausages (cut 1½ inches long)
3 cups lentils
2 garlic cloves (minced)
2 celery stalks (diced)
1 small carrot (diced)
2 bay leaves
20 cups water (warmed)
salt and freshly ground pepper
1. Warm ½ tablespoon of oil in skillet over medium heat and cook sausage pieces for 8 minutes. After sausages have rendered their fat, remove from skillet and set aside.
2.Warm remaining oil in large saucepan over medium heat. Add lentils, garlic, celery, carrots and bay leaves. Stir well and cook for approx. 3 minutes.
3.Add water and season with salt and pepper. Once boiling, reduce heat to simmer and cook for another 20 minutes.
Serve hot with toasted Calabrese bread.