Cotechino and Lentils in Sauce

Name: Cotechino and Lentils in Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: Precooked cotechino 1.1 lbs; Dried lentils 1 ¼ cup; Carrots 1; White onions 1; Celery 1 rib; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Sage to taste; Rosemary to taste; Tomato purée 1 ¼ cup; Water 1.875 cups

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Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 15 min
Cook time: 55 min
Serving: 4
Cost: Average

PRESENTATION

Cotechino and lentils is one of those traditional Italian dishes that really shines at New Year’s in Northern Italy. And look, there’s a story with every bite. People say eating cotechino with lentils brings good luck and prosperity for the year ahead. Cotechino e lenticchie? It's all about comfort—tender, rich sausage slow-cooked with earthy lentils in a moist tomato sauce. So, here's the thing, the soffritto base and plenty of those classic Italian herbs really make it pop. It smells amazing—like, seriously good—and tastes even better, especially when you grab a chunk of crusty bread to do the ‘scarpetta’ and mop up every bit of sauce.

Some folks switch it up with potato cream underneath or wrap the sausage in pastry for special occasions, but I gotta say, the simple version lets those deep flavors really really shine. During New Year’s Eve in places like Emilia-Romagna and Lombardy, this is the king of festive Italian meals. Friends and family gather around the table, and the pot of cotechino and lentils makes the rounds. And everyone gets a chance to dig in. It's like, no question.

The tangy tomato sauce with soffritto gives the lentils a little kick, and the sausage turns juicy as it cooks. What you end up with is the kind of Italian comfort food that feels rustic and a little special—yet so so simple—at the same time. No one worries about being fancy. Really, people just enjoy the good stuff, share stories, and keep filling their plates. For anyone curious about Italian sausage recipes, this dish has it all: history, taste, and that homey feel you get from food made to share.

Whether you stick to tradition or try one of the variants, cotechino with lentils is the sort of meal that turns a regular dinner into a celebration. For real. Especially when you finish off the pot with one last piece of bread to soak up that savory, golden sauce. It’s a beautiful way to start the year—with a full belly and a happy heart.

How to prepare Cotechino and Lentils in Sauce

To prepare the cotechino and lentils in sauce, finely chop the carrots, celery, and onions. In a pot, pour a good amount of oil and the chopped mixture 1, fry over low heat, stirring occasionally. Then add the lentils after rinsing them 2. Stir, let them absorb the flavor for a few moments, then pour in the tomato sauce 3.

Add water (you can pour it into the tomato container to "rinse" it) 4, then add the bundle of aromatic herbs (sage and rosemary), salt, and pepper to taste 5. Stir 6.

Cover with a lid and let cook for about 20 minutes. After the specified time, add the cotechino, removing the casing 8, immerse it well in the lentils in sauce, gently 9.

Continue cooking with the lid on, for another 30 minutes or so, over very low heat. Occasionally check and stir gently. When the cooking is complete, remove the bundle of aromatic herbs 11. Take out the cotechino, slice it, and serve it with the lentils 12, flavored with a drizzle of oil and a chopped mixture of sage and rosemary.