In a large saucepan over medium-high, heat oil. Squeeze sausages out of their casings into the saucepan and cook, breaking up with a spoon, until no longer pink.
Chop the celery, including leaves, and add to sausage. Cook, stirring, for five minutes. Stir in barley, lentils, and broth or water. Bring to a boil. Reduce heat, cover pan, and simmer for 45 minutes or until barley and lentils are tender. Season with pepper to taste.
Reprinted with permission from Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth.
In a large saucepan over medium-high, heat oil. Squeeze sausages out of their casings into the saucepan and cook, breaking up with a spoon, until no longer pink.
2
Chop the celery, including leaves, and add to sausage. Cook, stirring, for five minutes. Stir in barley, lentils, and broth or water. Bring to a boil. Reduce heat, cover pan, and simmer for 45 minutes or until barley and lentils are tender. Season with pepper to taste.
3
Reprinted with permission from Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth.
