Sausages And Lentils In The Style Of Umbria

["Put the lentils in a heavy-bottomed saucepan and add the water, one of the garlic cloves, the 1"" piece of celery, the bay leaf and the salt.", "", "Bring lentils to a boil over med heat, reduce the heat to med-low, cover partially, and simmer for about 30 mins or until just slightly undercooked. Remove from the heat and set aside.", "", "In a heavy bottomed Dutch oven, heat the olive oil over med heat. When oil is hot, add sausages and cook, turning them as needed for 10-15 mins, or until browned on all sides. Remove to a plate, leaving the fat in the pot.", "", "Add the remaining garlic clove, the chopped celery and the onion to the pot and saute the vegetables for 7 - 8 mins or until they have softened and are pale gold but not browned. Pour in the tomato sauce, stir well, and then pour in the broth, again stirring to combine thoroughly. Return the sausages to the pot and add the lentils. Season the stew with freshly ground pepper. Reduce the heat to low and simmer uncovered for 30 mins or until the lentils are completely tender.", "", "Discard the bay leaf. Serve the stew in shallow bowls."]