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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Rinse lentils and pick through. Heat oil in large pan; cook onion, celery and garlic, stirring, until onion is soft. Stir in stock, tomato puree, lentils,tomato and carrot. Simmer for about 3/4 hour or until lentils and carrots are tender. Meanwhile cook sausages, until brown all over and cooked through. Drain sausages on absorbent paper, slice then add to soup. Cook uncovered till hot. Add pepper to taste.