Because the lentils resemble tiny coins, this dish is considered to bring good luck in the holiday season.
- 1 Levoni Cotechino Cotto (17.5 ounces)
- 2 tablespoons Partanna Extra Virgin Olive Oil
- 1 small onion, chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 4 fresh sage leaves, chopped
- 1 tablespoon thyme leaves
- 2 cups Agribosco Italian Lentils
- 2 tablespoons chopped Italian parsley
- 4 cups water
- 3 tablespoons Mutti Tomato Paste, diluted in 2 tablespoons water
- Sea salt and pepper to taste
Bring a large pot of water to a boil. Remove Cotecchino from aluminum foil and add to pot. Boil for 20 minutes while you prepare the lentils.
In another soup pot, heat olive oil, and add onion, carrot, celery, and garlic. Saute for 8-10 minutes over medium heat until vegetables are soft and onion is golden. Add sage, thyme, half the parsley, and lentils, stirring to coat lentils. Add water and tomato paste, and simmer over medium heat for 30-40 minutes until lentils are tender. Drain lentils and vegetables, reserving water broth. Slice the cotecchino, cutting each slice into two or three pieces. Add to lentils on a a large platter or in a bowl, and spoon about 1/2 cup cooking water over the lentils and cotechino, if the mixture seems dry. Sprinkle with remaining parsley.
Adapted from “Celebrating Italy” by Carol Field