Name: Cotechino con lenticchie
Prep time: 15 min
Cook time: 50 min
Total time: 185 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Cotechino Modena (In its sealed cooking pouch; choose a pack with an approximately 20-minute heating time.); 300 g Common lentils; 60 g Celery (Finely diced.); 80 g Carrot (Peeled and finely diced.); 100 g Generic white onion (Peeled and finely diced.); 40 ml Extra-virgin olive oil; 3 pieces Bay leaf; 2 pieces Fresh rosemary; 750 ml Vegetable broth (Hot, preferably unsalted; keep a little extra available if needed.); 3,500 ml Water (1000 ml for soaking lentils and about 2500 ml to heat the cotechino pouch, enough to cover it.); Salt (To taste.); Black pepper (To taste.)

Use a precooked cotechino in its sealed cooking pouch and follow its heating instructions. Keep the lentils at a gentle simmer so they soften without losing their shape.

Make ahead Soak the lentils for two hours before cooking. You can cook the lentils ahead, cool promptly and refrigerate; reheat with a little broth while the cotechino heats.

By Italia Magnifica · Updated October 2026

Prep: 15 min
Cook: 50 min
Rest: 2 hr
Serves: 4
Difficulty: Easy

Cotechino con lenticchie

Prep 15 min · Cook 50 min · Rest 2 hr · Serves 4 · Difficulty Easy

Ingredients

Skip to the method

4 servings

500 g1 lb
Cotechino ModenaIn its sealed cooking pouch; choose a pack with an approximately 20-minute heating time.In its sealed cooking pouch; choose a pack with an approximately 20-minute heating time.
300 g10½ oz
Common lentils
60 g2 oz
CeleryFinely diced.Finely diced.
80 g2¾ oz
CarrotPeeled and finely diced.Peeled and finely diced.
100 g3½ oz
Generic white onionPeeled and finely diced.Peeled and finely diced.
40 ml2¾ tbsp
Extra-virgin olive oil
3 pieces3 pieces
Bay leaf
2 pieces2 pieces
Fresh rosemary
750 ml3¼ cups
Vegetable brothHot, preferably unsalted; keep a little extra available if needed.Hot, preferably unsalted; keep a little extra available if needed.
3,500 ml14¾ cups
Water1000 ml for soaking lentils and about 2500 ml to heat the cotechino pouch, enough to cover it.4¼ cups for soaking lentils and about 10½ cups to heat the cotechino pouch, enough to cover it.
SaltTo taste.To taste.
Black pepperTo taste.To taste.

Method

Rinse and check the lentils, removing any grit. Cover with 1 liter of cold water and soak for 2 hours, then drain and rinse again.Rinse and check the lentils, removing any grit. Cover with 4¼ cups of cold water and soak for 2 hours, then drain and rinse again.
Put the sealed cotechino cooking pouch in the wide pot with about 2.5 liters of water, enough to cover it. Follow the package heating instructions; for a pouch requiring 20 minutes from the boil, allow that full time. Keep it sealed while heating.Put the sealed cotechino cooking pouch in the wide pot with about 10½ cups of water, enough to cover it. Follow the package heating instructions; for a pouch requiring 20 minutes from the boil, allow that full time. Keep it sealed while heating.
Meanwhile, warm the olive oil in the saucepan. Add the diced celery, carrot and onion and cook gently for about 8 minutes, until softened without browning. Tie the rosemary and bay together with kitchen string.Meanwhile, warm the olive oil in the saucepan. Add the diced celery, carrot and onion and cook gently for about 8 minutes, until softened without browning. Tie the rosemary and bay together with kitchen string.
Add the drained lentils, the herb bundle and the hot vegetable broth. Bring to a gentle simmer, partly cover and cook for about 25–35 minutes, until the lentils are tender but still whole. Add a little extra broth if needed to keep them moist.Add the drained lentils, the herb bundle and the hot vegetable broth. Bring to a gentle simmer, partly cover and cook for about 25–35 minutes, until the lentils are tender but still whole. Add a little extra broth if needed to keep them moist.
Remove the herb bundle. Adjust the lentils with salt and pepper and keep warm. Carefully lift the hot pouch from the pot, open it over a bowl and discard its liquid. Remove the cotechino casing and cut the sausage into thick slices.Remove the herb bundle. Adjust the lentils with salt and pepper and keep warm. Carefully lift the hot pouch from the pot, open it over a bowl and discard its liquid. Remove the cotechino casing and cut the sausage into thick slices.
Divide the lentils among four warm plates and arrange the hot cotechino slices over them. Serve immediately.Divide the lentils among four warm plates and arrange the hot cotechino slices over them. Serve immediately.