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Cotechino and Lentils

A classic Italian dish made with savory cotechino sausage and tender lentils, perfect for chilly nights and festive celebrations.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cotechino
  • 1 pound cotechino Slow-cooked pork sausage
  • 7 cups water For boiling the cotechino
  • 1 piece onion, chopped Adds flavor to the broth
  • 1 piece bay leaf
  • 8 whole black peppercorns
  • 1 sprig fresh thyme
For the Lentils
  • 1 pound dry green lentils Rinsed under cold water
  • 4 cups water For cooking the lentils
  • 1 piece onion, quartered
  • 1 clove garlic
  • 1 piece bay leaf
  • 1 large carrot, quartered
  • Salt and pepper to taste
For Serving
  • 1 tablespoon olive oil
  • 1 bunch fresh parsley, chopped For garnish

Method
 

Cooking the Cotechino
  1. Place the cotechino in a large pot with 7 cups of water, chopped onion, bay leaf, black peppercorns, and thyme.
  2. Bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for about 2 hours.
Cooking the Lentils
  1. In another pot, combine the rinsed dry green lentils with the quartered onion, garlic, second bay leaf, quartered carrot, and 4 cups of water.
  2. Season with salt and pepper to taste.
  3. Cook over medium heat until tender, around 30-40 minutes, stirring occasionally and adding water as necessary.
Combining the Ingredients
  1. Carefully remove the cotechino from the pot and slice it into rounds.
  2. Strain the cooking liquid, discarding the aromatics, and return the liquid to the cotechino pot.
  3. Combine the lentils with the cotechino broth, stirring in the sliced cotechino, olive oil, and chopped parsley.
Serving
  1. Serve warm with a generous portion of lentils and sausage.

Notes

Cotechino and lentils can be enjoyed as a main dish or hearty meal, combining tradition and comfort. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight and warm gently.