Prepare bouquet garni: place celery, carrot, leek, bay leaf, and thyme in center of a piece of cheesecloth and tie together tightly 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 lentils 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" slices. Keep warm. Strain 1/2 cup broth into measuring; freeze leftover broth for another use. In same saucepan combine lentils 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 cook1 minute. Add blanched broccoli rabe and red pepper; sauté 3-5 minutes or until broccoli is tender-crisp. To serve line edge of large serving platter with broccoli rabe mixture and spooon lentils into center.

105. Alan Tardi and Karen Bussen, Follonico, Nyc.