Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 3 stalk celery, halved crosswise
- 1 lrg carrot, halved crosswise
- 1 lrg leek, halved lenthwise and crosswise well rinsed
- 1 x bay leaf
- 1 sprg fresh thyme
- 6 c. water
- 3 c. dry lentils, rinsed
- 1 tsp salt
- 3 c. chicken broth
- 1 1/2 lb cotechino, or possibly other garlic sausage
- 1 Tbsp. fresh parsley, minced
- 1/2 tsp grnd black pepper
- 2 bn broccoli rabe, woody stems removed
- 1 Tbsp. extra virgin olive oil
- 1 x clove garlic, finely minced
- 1/2 tsp crushed red pepper
Инструкции
- Prepare bouquet garni: place celery, carrot, leek, bay leaf, and thyme in center of a piece of cheesecloth and tie together tightly to create a bag. In 5-qt saucepot, heat water, lentils and bouquet garni to boiling over high heat. Skim off any foam which comes to surface. Reduce heat to low and simmer lentils till tender - about 35 min. Add in salt to lentils halfway through cooking time. Drain lentils in strainer, discarding bouquet garni; set lentils aside. Meanwhile in 4-qt saucepan, heat chicken broth to boiling over high heat. With fork, pierce sausage all over. Place sausage in boiling broth.
- Reduce heat to low; cover and cook sausage till cooked through - about 40 min. Remove sausage from broth to cutting board; cold till easy to handle.
- Remove casing and slice sausage crosswise into 1/4" slices. Keep hot. Strain 1/2 c. broth into measuring; freeze leftover broth for another use. In same saucepan combine lentils and 1/2 c. broth. Stir in parsley and grnd pepper.
- Keep hot. In large skillet heat 1 inch water to boiling. Add in broccoli rabe and blanch 1 minute. Drain and set aside. Heat same skillet over medium heat till warm. Add in oil and garlic and cook1 minute. Add in blanched broccoli rabe and red pepper; sautee3-5 min or possibly till broccoli is tender-crisp. To serve line edge of large serving platter with broccoli rabe mix and spooon lentils into center.
- Place sausage over lentils and serve.
- NYC.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 16 | 8% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 307mg | 13% |
| Potassium 559mg | 16% |
| Total Carbs 30.41g | 8% |
| Dietary Fiber 15.4g | 51% |
| Sugars 1.42g | 1% |
| Protein 13.26g | 21% |
