Cotechino with Warm Lentil Salad Recipe

Name: Cotechino with Warm Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1/2 onion; 1 small carrot peeled and halved; 1 rib celery plus 3 tablespoons fine diced celery; 8 ounces Italian, Beluga or French lentils, rinsed under cold water and picked over; 1 quart chicken stock; 2 bay leaves; 1 sprig fresh thyme; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 1 lemon, zested and juiced; 2 plum tomatoes, seeded and diced fine; 2 tablespoons chopped herbs (parsley, thyme, oregano); Salt and freshly ground black pepper; 3/4 pound cotechino or fresh sweet Italian sausage, sliced in 1/2 lengthwise; Coarsely chopped fresh Italian parsley leaves, for garnish

Servings: persons

6 tablespoons extra-virgin olive oil, divided
1/2 onion
1 small carrot peeled and halved
1 rib celery plus 3 tablespoons fine diced celery
8 ounces Italian, Beluga or French lentils, rinsed under cold water and picked over
1 quart chicken stock
2 bay leaves
1 sprig fresh thyme
2 tablespoons minced shallots
1 teaspoon minced garlic
1 lemon, zested and juiced
2 plum tomatoes, seeded and diced fine
2 tablespoons chopped herbs (parsley, thyme, oregano)
Salt and freshly ground black pepper
3/4 pound cotechino or fresh sweet Italian sausage, sliced in 1/2 lengthwise
Coarsely chopped fresh Italian parsley leaves, for garnish

1
In a medium saucepan, heat 1 tablespoon of the olive oil; add the onion half, carrot, and celery rib, and cook, stirring, until golden brown.
2
Add the lentils, chicken stock, bay leaves and thyme and bring to a boil.
3
Reduce the heat to medium-low and simmer until lentils are just tender yet still firm, 15 to 20 minutes.
4
Drain and discard the cooking liquid, bay leaves, thyme stems and vegetables.
5
Place the lentils in a large heatproof mixing bowl and set aside to cool slightly.
6
Add the shallots, garlic, diced celery, lemon juice and zest, tomatoes and chopped herbs and toss the lentils with 1/4 cup of the remaining olive oil.
7
Season with salt and pepper, to taste, and set aside while you prepare the sausage.
8
In a medium saute pan with the remaining tablespoon of olive oil, or in a grill pan or over a hot grill, cook the sausage until cooked through and browned on all sides.
9
Slice the sausage links thinly on the bias and serve fanned out on small plates with the warm lentil salad spooned over the top.
10
Garnish with parsley and serve immediately.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, divided, 1/2 onion, 1 small carrot peeled and halved, 1 rib celery plus 3 tablespoons fine diced celery, and more.

Yes, Cotechino with Warm Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cotechino with Warm Lentil Salad

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