Name: Cotechino con Lenticchie
Yield: 6
Ingredients: Cotechino - 1 pound; Onion, chopped - 1; Bay leaf - 1; Whole black peppercorns - 8; Fresh thyme - 1 sprig; Water - 7 cups; Dry green lentils - 1 pound; Onions, quartered - 1; Garlic - 1 clove; Bay leaf - 1; Carrot, quartered - 1 large; Salt and pepper to taste - 1 large; Water - 4 cups; Olive oil - 1 tablespoon; Fresh parsley, chopped - 1 bunch

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Ingredients for - Cotechino con Lenticchie

1. Cotechino - 1 pound

2. Onion, chopped - 1

3. Bay leaf - 1

4. Whole black peppercorns - 8

5. Fresh thyme - 1 sprig

6. Water - 7 cups

7. Dry green lentils - 1 pound

8. Onions, quartered - 1

9. Garlic - 1 clove

10. Bay leaf - 1

11. Carrot, quartered - 1 large

12. Salt and pepper to taste - 1 large

13. Water - 4 cups

14. Olive oil - 1 tablespoon

15. Fresh parsley, chopped - 1 bunch

How to cook deliciously - Cotechino con Lenticchie

1. Stage

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. Stage

In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot 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 40 to 45 minutes or until lentils are soft. Add additional water if necessary.

3. Stage

Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.