Preparation

To make cotechino with lentils, first soak the lentils in cold water for 2 hours.

Drain and rinse them under running water.

In the meantime, cook the cotechino following the instructions on the package, in our case it should be immersed in cold water and cooked for about 20 minutes from the boiling point.

Now proceed with the sauté: peel the carrots and mince them by cutting them first into strips and then into cubes.

Do the same with the celery, then peel and chop the onion.

Pour the olive oil into a pan and heat it.

Add the chopped vegetables and fry for a couple of minutes.

Then pour in the lentils, previously soaked in cold water ,season with pepper, salt and add the rosemary sprigs and bay leaves tied together with a string, this way you will be able to easily remove the herbs after cooking.

Cover the lentils with hot vegetable stock and cook for 20 minutes or more depending on the consistency you want, adding stock if necessary.

At the end of cooking, remove the bunch of herbs and keep the cooked lentils warm.

In the meantime cook the cotechino, drain it, unwrap it and transfer it to a cutting board taking care not to burn your fingers.

Peel it and slice it.

Serve the plate of cotechino with the lentils hot.

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