Ingredients

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 onion

1 celery stalk

1 large carrot, quartered

1 bay leaf

salt and pepper to taste

4 cups water

Preparation

  1. Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. 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).
  2. Finely chop the carrot, onion and celery. In a large pot combine the lentils, onion, carrot, celery, bay leaf, and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 1 to 2 hours or until lentils are soft. Add additional water if necessary.
  3. Remove the bay leaf; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top.