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Sausage and Lentil Stew

Makes 4 servings

• 1-½ cups lentils
• 1-¼ pounds sweet (mild) Italian sausages without fennel seeds
• 3 ribs celery, plus their leaves
• 1 medium yellow onion
• 5-½ cups water
• ½ teaspoon sea salt
• Black pepper

Rinse the lentils and remove any small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, and chop the leaves, adding to the pot. Peel and finely chop the onion, and add it to the pot.

Add water, salt and a few grindings of black pepper. Stir well, cover and bring to a boil over medium heat, stirring occasionally.

Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve hot in bowls.

Per serving: 538 calories (38 percent from fat), 23 g fat (8 g saturated), 47 g carbohydrates, 66 mg cholesterol, 1,109 mg sodium, 38 g protein, 16 g fiber.

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