Cotecchino with Lentils – a delicious recipe with salt, dried lentils, garlic, sage, extra-virgin olive oil, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring 6 cups of water to a boil and add 1 tbsp.
2
of salt.
3
Add the lentils, garlic and sage.
4
Boil the lentils until tender yet still firm, approximately 20 minutes.
5
Drain in a colander over the sink and place in a mixing bowl.
6
Combine the lentils with the oil and vinegar and season with salt and pepper.
7
Set aside.
8
Prick the sausage with a pin several times.
9
Place in a large pot of cold water and bring to a boil over medium heat.
10
Reduce the heat to a very low boil and cover the pot.
11
Cook for 1-1/2 hours.
12
Place the marinating lentils on a large serving platter to form a bed for the cotecchino.
13
Remove the cotecchino from the cooking liquid and drain.
14
Slice the cotecchino into 1/2-inch rounds and place on a platter over the lentils.
15
Serve.
203
kcal
Calories
15
g
Fat
12
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tbsp. salt, 8 oz. dried lentils, 2 cloves garlic, 12 fresh sage leaves, and more.
Yes, Cotecchino with Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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