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Cotechino with Lentils

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Italian
Cotechino with Lentils
Ingredients
  • 1 pound cotechino
  • 1 onion, chopped
  • 1 bay leaf
  • 8 whole black peppercorns
  • 1 sprig fresh thyme
  • 7 cups water
  • 1 pound dry green lentils
  • 1 onions, quartered
  • 1 clove garlic
  • 1 bay leaf
  • 1 large carrot, quartered
  • salt and pepper to taste
  • 4 cups water
  • 1 tablespoon olive oil
  • 1 bunch fresh parsley, chopped
Instructions
1
First, insert a fork into the cotechino several times to create small holes. Then, place the cotechino, along with some chopped onion, a single bay leaf, peppercorns, and thyme, into a large cooking vessel. Fill the pot with water and bring everything to a rolling boil. Next, decrease the heat to a low simmer and let it cook for 45-50 minutes if using fresh cotechino, or 20 minutes if using precooked cotechino.
2
Simultaneously, combine the lentils, quartered onion, minced garlic, a single bay leaf, sliced carrot, and salt and pepper in another large pot. Fill the pot with 4 cups of water and bring to a boil; cover, then reduce the heat to a low simmer. Let it cook for 40-45 minutes or until the lentils become tender. If needed, add more water to maintain the desired consistency.
3
Remove the onion, garlic, bay leaf, and carrot from the pot; discard them. Transfer the cooked lentils to a serving dish, drizzle with olive oil, and place slices of cotechino on top. Finally, sprinkle some fresh chopped parsley over the dish to serve.