Instructions: Prepare bouquet garni: Place celery, carrot, leek, bay leaf, and thyme in center of a piece of cheesecloth. Gather ends of cheesecloth and tie together thightly to create a bag.

In 5-quart saucepot, heat water, lentils, and bouquet garni to boiling over high heat. Skim off any foam that comes to surface. Reduce heat to low and simmer lentils until tender-about 35 minutes. Add salt to lentis halfway through cooking time . Drain lentils in strainer, discarding bouquet garni; set lentils aside.

Meanwhile, in 4-quart 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 until cooked through-about 40 minutes.

Remove sausage from broth to cutting board; cool until easy to handle.

Remove casing and slice sausage crosswise into 1/4-inch-thick slices. Keep cotechino warm.

Strain 1/2 cup broth into measuring cup; freeze leftover broth for another use. In same saucepan, combine lentis and 1/2 cup broth. Stir in parsley and ground pepper. Keep warm.

In large skillet, heat 1 inch water to boiling. Add broccoli rabe and blanch 1 minute. Drain and set aside. Heat same skillet over medium heat until hot. Add oil and garlic and cook 1 minute. Add blanched broccoli rabe and red pepper; saute 3 to 5 minutes or until broccoli is tender-crisp.

To serve, line edge of large serving platter with broccoli rabe mixture and spoon lentils into center. Place sausage over lentils and serve.

NOTES : If cotechino sausage is not available in your area, use another garlic-flavored sausage.

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