Lentils and Sausages

Description

 * 4 servings

Ingredients

 * 300 g (10 oz) lentils
 * 4 sausages
 * 1 cup tomato purée
 * 2 tbsp olive oil
 * 2 cloves garlic
 * 1 stick celery
 * 1 small piece chilli pepper
 * salt

Directions

 * 1) Soak the lentils in water for 12 hours.
 * 2) Drain and cook in salted water for about 30 minutes — bear in mind that this type cooks pretty quickly.
 * 3) When the cooking time is nearly through, add 1 clove garlic and a piece of celery to be removed when you strain the lentils — remove from the heat when still slightly al dente.
 * 4) Mince the other garlic clove and the rest of the celery and fry gently with the oil in a saucepan over a moderate to low heat for 3–4 minutes.
 * 5) Turn the heat up slightly, add the sausage and brown for 3 minutes; pour in the tomato purée along with the chilli pepper.
 * 6) Simmer for 20 minutes or until the sausages are nearly done, pour in the lentils, a cup of water, and season with salt.
 * 7) Cover the pot and leave to gain flavour over a low heat for about 20 minutes, moistening if necessary, with boiling water: the dish should be somewhat rich and dense.