Lentils with Leeks and Cotechino Sausage

Ingredients

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.