Ingredients
- 54 from fat
- 24 from carbohydrate
- 22 from protein
- 8 sage leaves (fresh)
- 2 garlic (cloves)
- 1 onion
- 1 rib celery
- 1 carrot
- 2 lb italian sausage (fresh)
- 1/2 quart saucepan
- 1 lb dry lentils
- 3 cups homemade
- 3/4 cup broth in which you the sausages (cooked)
- 1/4 c olive oil
- 3 tb tomato paste
- some salt and pepper
SOURCE "Celebrating Italy" by Carol Field; December 29, 1992, Oregonian Shared by Cate Vanicek