​Cotechino with lentils

Cotechino with lentils - 6 servings

cotechino con lenticchie

6 servings

Ingredients

1  pound uncooked cotechino sausage, soaked in abundant cold water at

least 4 hours or overnight

2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped onion

1 medium carrot, finely chopped

1 large celery stalk, finely chopped plus whole celery leaves for garnish

1 small garlic clove, gently smashed and peeled

1 1/2 cups small lentils, rinsed and drained

1 bay leaf

Salt

Freshly ground black pepper

Instructions

Drain cotechino from soaking pot, place in a large pot, cover with 3 quarts water and bring to a boil. Reduce to a low boil and cook for 2 1/2 -3 hours.

When cotechino is about an hour from being cooked, Heat oil in a medium saucepan over medium heat. Add onion and carrot. Reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add celery and garlic; cook, stirring, 2 to 3 minutes more. Add lentils and bay leaf; stir to combine. Add water to cover the lentils by 1 inch. Bring to a gentle simmer and cook, stirring occasionally and adding liquid from cotechino, as necessary, to keep lentils covered, until tender, 30 to 40 minutes. Drain any liquid from pot; remove and discard garlic and bay leaf; season to taste with salt and pepper. Spoon lentils onto serving bowl.
Transfer sausage to a cutting board and cut into 1 ⁄ 3-inch-thick slices; arrange on top of lentils. Serve with nice crispy Italian bread