1 pkg. (19.5 oz.) hot turkey Italian Sausage links
2 c. dried lentils
1 piece celery, cut into 3-inch pieces
1 whole carrot, cut into 3-inch pieces
1 small onion, cut in half
generous tbsp. chicken flavor base (optional)
1 tbsp. plus 2 tbsp. olive oil (or more, depending on your pan)
20-30 fresh sage leaves
3-4 lg. garlic cloves
Put lentils, celery, carrot, onion, and chicken flavor base (if using) in large pot, cover with water and start to simmer. Let lentils cook until they are quite tender. Cooking time will depend on how fresh the lentils are, but probably about 45 minutes. While lentils are cooking, brown sausage well in 1 tbsp. olive oil in large frying pan. Let sausages cool enough to handle, and cut in diagonal slices about 1-inch thick. Put back in pan and brown cut sides of sausage very well. Don't rush the browning step; it may take as long as 20 minutes. When lentils are tender, drain well and remove carrot, celery and onion and discard. Put 2 tbsp. olive oil in frying pan that sausages were browned in, add garlic and sauté until barely starting to color (don't let it get very brown or it will be bitter). Remove garlic and discard. Add sage leaves to hot oil and cook just until crisp, not more than a minute or two. Remove sage and chop with knife. Add cooked lentils and sausages with half the sage back to pan, and sauté 3-5 minutes in seasoned olive oil. Remove to serving platter, sprinkle over rest of fried sage and serve hot. Six or more servings.
