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Sliced cotechino sausage served over braised lentils with olive oil and parsley on a rustic plate

Cotechino con Lenticchie: Italy's New Year's Tradition

Pork cotechino sausage simmered in its bag and served over lentils braised with a slow soffritto, the classic Italian New Year's Eve plate.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Emilia-Romagna)
Calories: 560
Ingredients Method Notes

Ingredients
  

For the lentils
  • 300 g dried lentils (Castelluccio or brown) rinsed and picked over
  • 2 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 bay leaf optional
  • 750 ml vegetable or chicken broth plus more as needed
  • salt and black pepper to taste
For the cotechino
  • 1 precooked vacuum-sealed cotechino sausage (500-600 g); check the bag for tears before cooking
  • water enough to submerge the bag
To finish
  • extra-virgin olive oil for drizzling
  • fresh parsley, chopped small handful; optional

Method
 

Cook the lentils
  1. Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion, carrot, celery, and garlic, and cook for 5 to 6 minutes until softened and fragrant.
  2. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
  3. Add the rinsed lentils, bay leaf, and broth. Bring to a boil, then reduce to a simmer.
  4. Cook uncovered for 30 to 35 minutes, stirring occasionally and adding more broth if the pan looks dry, until the lentils are tender but still holding their shape. Season with salt and pepper in the last 5 minutes.
Cook the cotechino
  1. Meanwhile, submerge the sealed cotechino bag in a large stockpot of cold water without piercing it.
  2. Bring to a gentle boil, then reduce to a simmer and cook for 30 minutes, or per the package instructions, until heated through to 165 F / 74 C.
  3. Lift the bag out with tongs and let it rest for 5 minutes, then carefully cut it open and drain off the liquid.
  4. Slice the cotechino into rounds about 1.5 cm thick.
Assemble
  1. Spoon the warm lentils onto plates, top with the sliced cotechino, drizzle with olive oil, and finish with black pepper and parsley if using.

Notes

  • Buy a precooked, vacuum-sealed cotechino for the shortest and most reliable cook.
  • Do not pierce the cotechino bag before or during simmering.
  • Taste the lentils for salt only near the end, once the broth has reduced.
  • Slice the cotechino while still warm for cleaner rounds.