Cotechino Con Lenticchie - cooking recipe

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

Preparation

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).
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.
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.