Cotechino e Lenticchie (Lentils and Cotechino Sausage)

Recipe adapted from Lauren Birmingham Piscitelli, Cooking Vacations January 2010 Newsletter
TOTAL TIME: 9 hr 10 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 1/2 cups small green lentils
  • 1 pound cotechino-type sausage
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 medium onion, peeled but left whole
  • 1 teaspoon salt
  • Handful finely chopped parsley
  • Cook's Note: This sausage is hard to find in the U.S. You can use any mild sausage you like.
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the lentils in a large bowl and cover with water. Soak 8 hours.

Puncture the cotechino several times with the point of a knife so the skin won't split when it cooks. Place the cotechino in a saucepan and cover by a couple of inches with water. Bring to a boil, lower the heat, and simmer until the sausage is cooked through, about 1 hour.

In the meantime, drain the lentils and place in a pan with 1 cup water, a drizzle of olive oil, the bay leaves and onion and season lightly with salt. Bring to a boil, lower the heat, and simmer for about 45 minutes, adding a little more water if the lentils start to dry out. When the lentils are done, check the seasoning and add salt if necessary. Stir in the parsley.

Remove the sausage from the water. Slice and serve over the cooked lentils.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.