6 tablespoons extra-virgin olive oil, divided
1 small carrot peeled and halved
1 rib celery plus 3 tablespoons fine diced celery
8 ounces Italian, Beluga or French lentils, rinsed under cold water and picked over
1 quart chicken stock
2 bay leaves
1 sprig fresh thyme
2 tablespoons minced shallots
1 teaspoon minced garlic
1 lemon, zested and juiced
2 plum tomatoes, seeded and diced fine
2 tablespoons chopped herbs (parsley, thyme, oregano)
Salt and freshly ground black pepper
3/4 pound cotechino or fresh sweet Italian sausage, sliced in 1/2 lengthwise
Coarsely chopped fresh Italian parsley leaves, for garnish
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