1 cotechino sausage, about 1 ½ lb.
1lb. lentils, rinsed and soaked for at least four hours, rinsed again
½ cup lemon juice
zest from 1 lemon
3 cups chicken broth
1/4 cup olive oil
1 sm. onion, finely chopped
1 rib celery, finely chopped
1 carrott, finely chopped
2 cloves garlic, finely minced
8 fresh sage leaves, chopped
3 T tomato paste diluted in a little water
1/4 cup fresh parsley, chopped
Salt & Pepper to taste
Put two quartes of water in a pot and add the lentils, lemon juice and lemon zest, bring to a boil. Cook until done, about 45 to 60 minutes.
Pierce cotechino with the tines of a fork in several places, place in broth and bring to a boil, then adjust heat to a slow roll and simmer for about an hour. When it is cooked remove from the broth and keep warm, reserving broth.
In a skillet heat the olive oill and saute the onion, celery, carrot, garlic and sage. Saute until the carrots are al dente, about 15 to 20 minutes. Drain the lentils add to the vegetables in skillet. Mix in the tomato paste, salt, pepper, parsley, mix well and heat through. If more liquid is desired add some of the reserved broth. Slice the cotechino and place on a platter next tot the lentils, serve with lemon wedges.