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 onions , quartered
• 1 clove garlic
• 1 bay leaf
• 1 large carrot , quartered
• salt and pepper to taste
• 4 cups water
• 1 tablespoon olive oil
• 1 bunch fresh parsley , chopped

Instructions

1. 1 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).
2. 2 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.
3. 3 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.

Nutrition per serving