Creamy Lentil Soup with Crispy Cotechino
- Energy Kcal 472
- Carbohydrates g 37.5
- of which sugars g 4.6
- Protein g 23.7
- Fats g 34.5
- of which saturated fat g 6.34
- Fiber g 9.9
- Cholesterol mg 34
- Sodium mg 1019
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
- Note + 20 minutes for the cotechino
PRESENTATION
Lentil velouté with cotechino sausage is pretty much a must-have on any winter table in Northern Italy, especially around New Year's Eve. And look, in regions like Emilia-Romagna and Lombardy, people love to pair lentils and cotechino because they’re symbols of good luck and prosperity for the coming year. Seriously, this dish is a new twist on the classic Italian lentil soup by turning it into a super creamy velouté. Instead of just slicing, the cotechino gets diced and pan-fried until it’s crispy and slightly golden—a really, really good surprise for everyone.
Some folks serve it as an amuse-bouche, just a few spoonfuls of silky soup with crunchy sausage on top, and a bay leaf for a bit of aroma. And simple yet feels fancy, like you’d enjoy at a holiday gathering. In Northern Italy, many folks know how to stretch their food, and dishes like this highlight Italian resourcefulness. After a big New Year’s meal, leftover lentils and cotechino find new life—starting as a bowl of hearty lentil soup, then appearing in a rich timballo with layers of polenta and cotechino. This velouté version really makes the most of the lentils by blending them until they’re smooth and velvety, which pairs perfectly with the small cubes of tender sausage.
Some say it’s way, way better the next day, when the flavors have melded and the lentil velouté becomes even more moist and flavorful. Guests will love seeing this combo presented fresh, bringing out the best in both the lentils and the cotechino sausage. For anyone wanting to surprise friends and family, this is a cool twist on traditional festive dishes that keeps all the tradition while adding something special. For real, it’s a crowd-pleaser.
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- INGREDIENTS
- Dried lentils 1 ¼ cup (250 g)
- Onions 1.1 oz (30 g)
- Bay leaves 2 leaves
- Cloves 3
- Juniper berries 3
- Extra virgin olive oil 2 tbsp (30 g)
- Black pepper 1 pinch
- Vegetable broth 2.3 cups (550 g)
- Red wine 1.3 oz (40 g)
- Smoked pancetta 2.1 oz (60 g)
- Cotechino 3.5 oz (100 g) - already cooked
How to prepare Creamy Lentil Soup with Crispy Cotechino
To make the creamy lentil soup with crispy cotechino, start by cooking the legumes. Gently sauté the finely chopped onion in a nonstick pot over low heat with the oil, then add the bay leaves, juniper berries and cloves 1. Finely cut the smoked pancetta into strips and add it to the onion 2. Add the dried lentils and let them absorb the seasoning for a few moments, then deglaze with the red wine 3.
Moisten with the Vegetable broth 4, keeping about 1/3 cup (about 3 fl oz) aside. Cover the pot with a lid and let the lentils simmer over low heat for about 50 minutes 5. Stir them often to make sure they don't dry out too much 6.
When the lentils are almost cooked, proceed with the cotechino. Remove the casing and dice it into 3-4 mm cubes (about 1/8 inch) 7. Then sauté the cotechino in a pan without adding oil for 5-6 minutes, until it becomes crispy 8. Keep it warm and take care of the soup. Transfer the cooked lentils to a tall-sided bowl, reserving one tablespoon. Blend with an immersion blender, adding the reserved stock in a steady stream 9.
When you have obtained a creamy mixture, pass it through a fine sieve to make the soup smoother 10. Transfer the soup into small glasses or individual ramekins and decorate them with the crispy cotechino and the cooked lentils you set aside earlier 11. Your creamy lentil soup with crispy cotechino is ready 12!