Cotechino con Lenticchie Recipe -

Cotechino con Lenticchie

Recipe by  

"This hearty and satisfying dish is traditionally eaten on New Year's to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
  2. In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
  3. Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 03, 2010

We loved this. I made it on New Year’s Day; I didn’t plan ahead so couldn’t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Tyrolean influence) flavored with nutmeg. Oh, and I used half water, half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic, red pepper flakes, anchovy paste, a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money.

Most Helpful Critical Review
Mar 19, 2008

Myfamily loves the ingredients for this dish, but we found this too bland for our tastes. In fact, they asked me not to make it again.


7 Ratings

Mar 21, 2011

Great meal. I served it with some red swiss chard steamed for a second, then cooled, squeezed, chopped & sauteed with some EVOO, garlic, and a pinch of crushed red pepper. I also used broth with the lentils. I would love to know where to get fresh cotechino - all I can find in Chicago is the pre-cooked, and if I use that again, I'm going to take it out of the foil packet and simmer it in a little broth with some chopped carrots, celery and onion for a few minutes - it had a slightly "canned" flavor, not as bright as the cotechino I've had in restaurants. Still it's a darned good meal - quitessential comfort food. We had leftovers steamed over a little broth and served with mashed potatoes and some rapini - my partner who's not a lentil fan like this better.

Jan 03, 2015

My husband and I enjoyed this as a wonderful start to the new year! I modified the recipe by creating a soffritto with the carrot, onion (diced instead of chopped), garlic and 4 oz of diced pancetta. I browned the pancetta in a dutch oven, then added the onion, carrot, and garlic, allowing everything to brown and soften. Then I added the liquid (reduced to 5 cups; 2.5 cups of water and 2.5 cups of chicken broth) and seasoned with salt, pepper and the bay leaf, and finally the lentils. It came out well; my goal was to avoid bland lentils and this worked out very well. You can even use the broth from cooking the sausage (italian sausage works well too) to season the lentils.

Jun 16, 2014

This is the real deal as found in Italy.

Jan 04, 2012

1st time ever made this dish, my company for New Years eve loved this.This dish is fool-proof.

Jan 28, 2013

This was surprisingly good - I would never have thought of this combination. I used hot italian sausage and cooked the lentils in half water and half broth and added garlic per the other reviews. The lentils were still a little plain and we had to add salt and pepper at the table. I may cook in all broth next time or season the water/broth.


Rate This Recipe

Glad you liked it! Your friends will, too:
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Pasta con le Sarde

See how to make simple pasta with sardines and fennel.

Cotechino Pork Sausage and Braised Beans

See how to make a sensational braised pork sausage and white bean dish.

The Best Meatballs

See how to make amazing meatballs with ground beef, veal, and pork.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States