1 lb. Dry lentils
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 lb. John Morrell Loop Smoked Sausage
2 Cloves garlic, finely minced
8 Fresh sage leaves, chopped, or 1 tsp. dried, rubbed sage
About 3 c. homemade or canned chicken broth
Salt and pepper to taste
3 tbsp. Tomato paste, diluted in a little water
1 sm. Onion, finely chopped
Clean lentils and put them in a 2-1/2-qt saucepan, add cold water to cover, and bring to a boil. Simmer 45 min. Pierce sausages and put in a small saucepan. Add chicken broth, place over medium heat. Bring to a gentle boil, and simmer for about 40 min. Discard foam and fat that rise to the top. When sausages are done, remove from heat and let sit in the broth.
Warm oil in a medium skillet, and sauté the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done. Drain the lentils, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste. Mix gently using a wooden spoon. Add 3/4 c. of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed.
To serve, slice the sausages and arrange them on a platter next to the warm lentils.