Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          castelluccio lentils
   6      tablespoons   virgin olive oil
     1/2  medium        red onion -- chopped 1/8" dice
   3                    garlic cloves -- thinly sliced
   2                    sage leaves
   2      cups          chicken broth
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      slices        salami
   2                    garlic cloves -- whole
     1/4  pound         tuscan or umbrian country bread
   6      ounces        best quality extra-virgin olive oil

Preparation:

Wash and drain lentils and pick through for pebbles. In a 3-quart sauce pan, heat oil until smoking. Add onions, sliced garlic and sage. Cook until softened but not brown, about 6 to 8 minutes. Add lentils and chicken stock. Add water to 1 inch over lentils and bring to a boil. Lower heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding water. Season with salt and pepper to taste. Ladle into bowls and lay slices of salami in center. Grill bread and rub each slice with a garlic clove. Place the garlic bread over salami. Drizzle with olive oil and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5708)