Cotechino con Lenticchie

asian european french greek korean mediterranean middle eastern region unknown savory hard fast

Prep

27 min

Cook

84 min

Total

111 min

Ingredients (15)

1 pound cotechino g

1 onion, chopped g

1 bay leaf g

8 whole black peppercorns g

1 sprig fresh thyme g

7 cups water g

1 pound dry green lentils g

1 onions, quartered g

1 clove garlic g

1 bay leaf g

1 large carrot, quartered g

salt and pepper to taste g

4 cups water g

1 tablespoon olive oil g

1 bunch fresh parsley, chopped g

Nutrition

kcal

fat

carbs

protein

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.