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1
Clean lentils well by soaking them briefly and changing the water at least once.
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2
Put them in a 2 1/2 quart saucepan, add cold water to cover, and bring to a boil.
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3
Lower heat to simmer and cook until not quite done, about 45 minutes.
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4
Meanwhile, pierce sausages in several places, and then put them in a small saucepan.
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5
Add enough chicken broth to cover, and place over medium heat.
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6
Bring to a gentle boil, and simmer for about 40 minutes.
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7
From time to time, skim off and discard foam and fat that rise to the top.
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8
When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils.
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9
Warm the oil in a medium skillet, and saute the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done.
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10
Drain the lentils, saving their liquid.
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11
To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste.
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12
Mix gently using a wooden spoon.
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13
Add 3/4 cup of the broth in which you cooked the sausages.
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14
Taste and adjust the seasoning, if needed.
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15
To serve, slice the sausages and arrange them on a platter next to the warm lentils.
