Lentils with Cotechino Sausage

1 Cotechino sausage (~1 lb)

14 oz Lentils

3 c Chicken or beef broth

1/4 c Olive oil

1 sm Onion, finely chopped

1 Rib celery, finely chopped

1 Carrot, finely chopped

2 Garlic cloves, finely minced

8 Fresh sagr leaves, chopped

3 T Tomato juice diluted in a

-little water Salt Pepper 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.