Ingredients
6
6 servings
- •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
- Pierce cotechino with a fork in several places. Place cotechino, chopped onion, 1 bay leaf, peppercorns and thyme in a large pot. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
- Meanwhile, combine lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper in a large pot. Cover with 4 cups of water. Bring to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
- Remove onion, garlic, bay leaf and carrot; discard. Spoon lentils into a serving dish, drizzle with olive oil and slice rounds of cotechino over the top. Sprinkle with fresh chopped parsley and serve.
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