My F&W
quick save (...)

Lentils with Leeks and Cotechino Sausage

  1. 1 pound French green lentils
  2. Water
  3. 2 bay leaves
  4. 1/4 cup balsamic vinegar
  5. Salt
  6. 1/3 cup plus 2 tablespoons fruity extra-virgin olive oil
  7. 1 tablespoon Dijon mustard
  8. Freshly ground pepper
  9. 2 thin slices pancetta, chopped
  10. 5 medium leeks, white part only, finely chopped
  11. 1/4 cup chopped flat-leaf parsley, plus extra sprigs for garnish
  12. 1 teaspoon chopped thyme
  13. 5 winter savory leaves, chopped
  14. 2 1/2 pounds cooked cotechino sausages, thickly sliced on the diagonal and warmed through
  1. In a large saucepan, cover the lentils with 3 inches of cold water, add the bay leaves and bring to a boil. Reduce the heat and simmer for 15 minutes. Add 1 tablespoon of the balsamic vinegar and a generous pinch of salt and cook until the lentils are tender, about 5 minutes longer. Drain; discard the bay leaves.
  2. In a small bowl, whisk 1/3 cup of the olive oil with the Dijon mustard and the remaining 3 tablespoons of balsamic vinegar. Season with salt and pepper.
  3. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over moderately high heat until lightly browned, 3 to 4 minutes. Add the leeks and cook until they begin to soften, 3 to 4 minutes. Add the lentils and cook, stirring, for 1 minute. Stir in the vinaigrette and chopped parsley, thyme and savory. Season with salt and pepper.
  4. Transfer the lentils to a wide bowl and arrange the sausage slices on top. Garnish with the parsley sprigs and serve.

Suggested Pairing

Sangiovese-based Tuscan reds, with their fruity, tart taste, are a natural choice here.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.