Cotechino With Lentils

Name: Cotechino With Lentils
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 10 ounces lentils, in softned in the wather during the night; 2 sausages, cotechini (Kind of spiced Italian sausage); 1/2 teaspoon dried bay leaf; 3 tablespoons fresh onions, minced; 4 tablespoons carrots, minced; 1 tablespoon celery, minced; 1/2 teaspoon pepper; 1/2 teaspoon salt

Submitted by giuliamonelli.an

"My lover and I dedicate this typical auspicious dish of the beginning year to chefs that, in your homes, gladden the owns families with recipes simplies and admirables in the goodness."

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photo by giuliamonelli.an

Ready In:: 1hr 20mins
Ingredients:: 8
Serves:: 8

ingredients

10 ounces lentils, in softned in the wather during the night
2 sausages, cotechini (Kind of spiced Italian sausage)
¹⁄₂ teaspoon dried bay leaf
3 tablespoons fresh onions, minced
4 tablespoons carrots, minced
1 tablespoon celery, minced
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon salt

directions

To strain the lentils and put them in a casserole with 1 litri of water. To put the casserole on the flame lively.
When the water boil, add onions, carrots, celery, pepper and salt.
To bring to an end the cooking, until to the absorption of the water.
Contemporaneously, to boil the cotechini according the instructions of the packing. To slice and to put them on the "bed" of lentils. To serve hot.

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RECIPE SUBMITTED BY

giuliamonelli.an

Italy

3 Recipes

I am a ginger dependet, like my lover who introduced me in the wonderfull word of the ginger. I dont like soy sauce, its smell, the exhalation in the mouth, able to massacre exceptionals fragranzes. The cilantro is a particular herb by exceptional fragranze of lemon and rosemary : it inebriate me....So, my lover, who propose me to taste the cilantro, find me in according with him. Walking on the street of the fragranzes and of the flavours we consider the combinations and we taste the harmony. I was born a little chef with the endowment of to appreciation the diversity in the good food. I grow up with onion and garlic, sage and rosemary , juniper and seeds of fennel and much more in innumerables traditionals italians recipes. I am a person open to know new fragranzes, new flavours and whitout to disown my solid experiece into the kichten I join with my lover in this street of the www.food.com!!!!! I'm a person able of " suffer" every exigency of love and to feel happy, so, for my lover , I revolutionize myself and my cooking preferences ! My Daddy say me, always, that the partnership with chefs like me, who works in our ho me, render Him happy, so....

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