45+ Traditional New Years Italian Lentil Cotechino Recipes to Try

When it comes to celebrating the New Year in Italy, few dishes are as iconic as lentils with cotechino.

This hearty combination has been a staple of Italian celebrations for centuries, traditionally believed to bring prosperity and good fortune for the year ahead.

The tender lentils symbolize wealth, while the rich, savory cotechino sausage adds a burst of flavor that makes the dish irresistible.

Whether you’re looking for a traditional version or want to explore creative twists, this collection of 45+ New Year’s Italian lentil cotechino recipes offers something for every taste.

From hearty stews to lighter, more vibrant takes with fresh vegetables, each recipe promises to be a satisfying way to usher in the New Year with family and friends.

In this article, we’ll explore a range of recipes that celebrate the flavors of Italy, showcasing different ways to prepare cotechino and lentils for your New Year’s feast.

Get ready to discover some truly mouthwatering dishes that will add a touch of Italian tradition to your New Year’s celebrations.

45+ Traditional New Years Italian Lentil Cotechino Recipes to Try

As you prepare to celebrate the New Year, these 45+ Italian lentil cotechino recipes offer a perfect blend of tradition and innovation.

Whether you stick with the classic preparation or try a more modern twist, the combination of lentils and cotechino will undoubtedly bring warmth, flavor, and a bit of luck to your table.

Enjoy the rich, savory flavors and let this dish be the centerpiece of your celebration, bringing joy and prosperity to your loved ones in the year ahead.

Italian Cotechino with Lentils – Traditional New Year’s Feast

This classic Italian dish, often served on New Year’s Eve, symbolizes prosperity for the coming year. The hearty cotechino sausage is paired with lentils, which are thought to resemble coins and represent good fortune. This simple yet rich dish is packed with flavors from aromatic vegetables, fragrant herbs, and savory sausage. A perfect way to start the new year with warmth, tradition, and hope.

Ingredients:

• 1 cotechino sausage (about 500g)
• 1 cup dried lentils (green or brown)
• 1 onion, peeled and halved
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 sprig of rosemary
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups water or broth (vegetable or chicken)
• 1 tablespoon red wine vinegar (optional)

Instructions:

1. Begin by rinsing the lentils under cold water. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened and aromatic.
3. Add the lentils, bay leaf, and rosemary to the pot. Pour in the water or broth, bring to a boil, then reduce the heat and simmer for 25-30 minutes or until the lentils are tender. Season with salt and pepper to taste.
4. While the lentils are cooking, prepare the cotechino. Prick the sausage with a fork and place it in a separate pot. Cover with water and bring to a simmer. Cook for 40-45 minutes, ensuring the sausage is fully cooked through.
5. Once the sausage is ready, slice it into thick rounds.
6. When the lentils are tender and have absorbed the flavors, remove the bay leaf and rosemary sprig. Add red wine vinegar for a tangy twist, if desired.
7. Serve the lentils in a bowl with slices of cotechino on top.

This traditional Italian New Year’s dish is both comforting and auspicious. The warm lentils paired with the rich, savory cotechino are a perfect combination, offering a nourishing meal that is symbolic of wealth and good fortune. It’s a meal that not only pleases the palate but also honors Italian customs, ensuring a prosperous year ahead. Whether you’re celebrating with family or friends, this dish will surely make your New Year’s meal memorable.

Cotechino and Lentils with Tomato Sauce – A Hearty Twist

This hearty and flavorful recipe puts a twist on the traditional Italian cotechino and lentils pairing by introducing a rich tomato sauce base. The tomatoes add a subtle sweetness and a beautiful depth of flavor, making this dish a satisfying and festive meal to kick off the New Year. It’s the perfect combination of savory, tangy, and a little sweet.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 6 cups water or broth
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Begin by washing the lentils under cold water. Set them aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the crushed tomatoes, tomato paste, oregano, and sugar. Let it simmer for 10 minutes to develop the flavors.
4. Add the lentils and water or broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 25 minutes or until the lentils are almost tender.
5. While the lentils are cooking, place the cotechino in a separate pot with enough water to cover it. Bring to a boil, then reduce the heat and simmer for about 40 minutes.
6. Once the lentils are cooked and tender, season the tomato sauce with salt and pepper. Slice the cotechino into thick rounds.
7. Serve the lentils with tomato sauce in a bowl, and top with the slices of cotechino sausage.

This variation of the classic cotechino and lentils dish is ideal for those who enjoy a rich, savory meal with an added touch of tangy sweetness. The tomato sauce enhances the dish, making it feel more robust and flavorful, while still maintaining the symbolic connection to wealth and good fortune. This version is sure to be a hit at your New Year’s celebration, offering a satisfying and comforting meal that brings good fortune and joy to all.

Cotechino with Lentils and Spinach – A Nutritious New Year’s Delight

This healthier take on the traditional Italian New Year’s meal adds fresh spinach for an extra boost of nutrition. The earthy lentils, rich cotechino sausage, and vibrant spinach come together to create a well-balanced dish that’s not only full of flavor but also packed with vitamins and minerals. It’s a wonderful way to enjoy a festive dish without compromising on health.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 cups fresh spinach, roughly chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 6 cups vegetable broth or water
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon balsamic vinegar (optional)

Instructions:

1. Rinse the lentils thoroughly under cold water. Set them aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 5 minutes.
3. Add the lentils, vegetable broth or water, and thyme to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. While the lentils cook, prepare the cotechino. Prick the sausage with a fork and place it in a separate pot. Cover with water and bring it to a simmer. Cook for 40-45 minutes.
5. Once the lentils are tender, stir in the chopped spinach and cook for an additional 5 minutes, until wilted. Season with salt and pepper to taste.
6. Slice the cotechino into thick rounds and place on top of the lentils and spinach. If you prefer, drizzle the dish with balsamic vinegar for an added layer of flavor.

This version of cotechino with lentils and spinach brings a nutritious twist to a traditional New Year’s meal. The spinach adds a burst of color and vitamins, while still allowing the richness of the cotechino to shine through. This dish not only represents prosperity and good fortune but also offers a lighter, healthier option to enjoy on New Year’s Day. It’s a perfect meal for those who want to balance indulgence with nourishment in the new year.

Cotechino and Lentils with Caramelized Onions – A Sweet Savory Delight

This variation on the classic New Year’s dish combines the rich flavors of cotechino sausage and earthy lentils with the sweetness of caramelized onions. The slow-cooked onions add a deep, rich sweetness that beautifully complements the savory sausage and tender lentils. This dish brings an unexpected yet delightful sweetness, making it a perfect celebration of both tradition and flavor.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup green or brown lentils
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 6 cups vegetable broth or water
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook slowly, stirring occasionally for about 20 minutes, until they become soft and caramelized.
3. Add the garlic and cook for another minute until fragrant.
4. Add the lentils and vegetable broth (or water), bring to a boil, then reduce the heat and simmer for about 25-30 minutes, until the lentils are tender.
5. While the lentils cook, prepare the cotechino. Prick the sausage with a fork and place it in a separate pot with water. Bring to a simmer and cook for about 40-45 minutes, until fully cooked through.
6. Once the lentils are cooked, season with salt and pepper, and stir in the balsamic vinegar for a hint of tangy sweetness.
7. Slice the cotechino into thick rounds and arrange it on top of the lentils and caramelized onions.
8. Garnish with fresh chopped parsley before serving.

The sweetness of the caramelized onions brings a new depth to this traditional Italian New Year’s dish, offering a delightful balance of flavors. The savory cotechino, earthy lentils, and sweet onions work harmoniously together, creating a comforting and elegant dish. This twist on the classic recipe offers a festive yet sophisticated take on a beloved holiday meal, making it a memorable dish for any celebration.

Cotechino and Lentils with Roasted Vegetables – A Hearty Winter Meal

For a twist that adds both texture and color to your New Year’s meal, try pairing cotechino and lentils with a mix of roasted vegetables. The roasted vegetables bring a deep, caramelized flavor that complements the savory sausage and earthy lentils. This version is ideal for those looking to add a heartier, veggie-filled dimension to their meal, perfect for winter celebrations.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 medium carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 6 cups vegetable broth or water
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped carrots, bell pepper, zucchini, and onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables out in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
3. While the vegetables roast, rinse the lentils under cold water and set them aside.
4. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the lentils, thyme, and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, until the lentils are cooked through and tender.
5. While the lentils cook, prepare the cotechino. Place it in a separate pot with water, bring it to a simmer, and cook for about 40 minutes.
6. Once the lentils and vegetables are cooked, combine them in a large bowl or pot, stirring gently to mix.
7. Slice the cotechino into thick rounds and serve on top of the lentil and roasted vegetable mixture.
8. Garnish with fresh parsley and serve hot.

This version of cotechino with lentils and roasted vegetables offers a complete and balanced meal, combining savory, earthy flavors with the natural sweetness of roasted vegetables. The roasted vegetables add texture and color, making the dish visually appealing as well as delicious. It’s a great way to elevate a traditional New Year’s dish while keeping it hearty and comforting, perfect for those who love a veggie-packed meal.

Cotechino and Lentils in White Wine – A Flavorful Braised Dish

This recipe for cotechino and lentils in white wine provides a flavorful, aromatic twist to the classic Italian New Year’s dish. Braising the cotechino sausage in white wine infuses the dish with a delicate, fruity depth that pairs wonderfully with the lentils. This sophisticated variation offers a refined and elegant take on the traditional meal, perfect for any festive occasion.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 4 cups vegetable broth or water
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the white wine and let it simmer for about 3 minutes to reduce slightly.
4. Add the lentils and vegetable broth to the pot, along with the thyme. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. While the lentils cook, prepare the cotechino by pricking the sausage and placing it in a separate pot with enough water to cover. Bring to a simmer and cook for 40 minutes, or until fully cooked.
6. Once the lentils are tender and the wine has infused them with flavor, season the dish with salt and pepper to taste.
7. Slice the cotechino into thick rounds and arrange them on top of the lentils.
8. Garnish with fresh parsley before serving.

The combination of white wine and lentils creates a light yet flavorful base for the cotechino sausage, elevating the dish with a sophisticated twist. This version adds depth and complexity, making it perfect for those who want a more refined approach to a traditional New Year’s meal. The white wine braising imparts a delicate sweetness to the dish, complementing the richness of the sausage and the earthiness of the lentils. This elegant recipe will surely impress your guests and bring a touch of class to your New Year’s celebrations.

Cotechino and Lentils with Mushrooms and Garlic – A Savory Winter Comfort

This recipe for cotechino and lentils with mushrooms and garlic brings earthy depth and savory richness to the classic New Year’s dish. The mushrooms add a lovely umami flavor, while the garlic infuses the dish with warmth and fragrance. Together, the mushrooms and garlic elevate the simple combination of cotechino and lentils, offering a hearty and satisfying meal for the winter months.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed mushrooms, sliced (such as cremini, shiitake, or button mushrooms)
• 2 tablespoons olive oil
• 6 cups vegetable broth or water
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 5-7 minutes until softened and fragrant.
3. Add the mushrooms to the pot and cook for about 10 minutes until they are browned and their moisture has evaporated.
4. Add the lentils, vegetable broth, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and have absorbed the flavors.
5. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover it. Bring to a simmer and cook for about 40-45 minutes.
6. Once the lentils are cooked, season the dish with salt and pepper to taste.
7. Slice the cotechino into thick rounds and arrange them on top of the lentil and mushroom mixture.
8. Garnish with fresh parsley before serving.

The addition of mushrooms and garlic to this cotechino and lentil dish brings an earthy and aromatic depth that perfectly complements the hearty sausage and tender lentils. The mushrooms provide a rich umami flavor, while the garlic adds a fragrant warmth that enhances the entire dish. This recipe is perfect for those who crave a comforting, savory meal with a bit of extra complexity, making it an excellent choice for a festive New Year’s gathering.

Cotechino and Lentils with Spinach and Parmesan – A Nutritious and Flavorful Twist

This version of cotechino and lentils adds a healthy touch by incorporating fresh spinach and grated Parmesan cheese. The spinach brings a vibrant green color and a slight bitterness that balances the richness of the cotechino sausage, while the Parmesan adds a salty, nutty flavor that enhances the dish. This lighter, fresher take on the classic recipe is perfect for those looking for a nutritious yet indulgent New Year’s meal.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 cups fresh spinach, chopped
• 1/2 cup Parmesan cheese, grated
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 6 cups vegetable broth or water
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes until softened.
3. Add the lentils and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for about 25-30 minutes, until the lentils are tender.
4. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover. Bring it to a simmer and cook for 40-45 minutes, until cooked through.
5. In the last 5 minutes of cooking, add the chopped spinach to the lentils and stir until wilted. Season with salt and pepper.
6. Once the lentils are tender and the spinach is wilted, stir in the grated Parmesan cheese until melted and combined.
7. Slice the cotechino into thick rounds and serve on top of the lentils and spinach mixture.
8. Garnish with fresh basil leaves before serving.

This lighter, vegetable-forward version of cotechino and lentils is enhanced by the vibrant spinach and the umami depth of Parmesan. The spinach adds a nutritious, fresh flavor that cuts through the richness of the sausage, while the Parmesan ties everything together with a savory, salty finish. This dish offers a balanced combination of flavors and textures, making it a wonderful choice for those looking for a delicious yet healthy way to enjoy a traditional Italian New Year’s meal.

Cotechino and Lentils with Tomatoes and Bay Leaves – A Zesty Italian Feast

For a tangy, aromatic twist on the classic cotechino and lentils, this recipe features ripe tomatoes and bay leaves. The tomatoes add a zesty brightness, while the bay leaves infuse the dish with a fragrant herbal note. This vibrant version brings a refreshing contrast to the richness of the cotechino sausage and earthy lentils, making it an ideal dish for those looking to liven up their New Year’s meal with bold, aromatic flavors.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 large tomatoes, chopped (or 1 can of diced tomatoes)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons olive oil
• 6 cups vegetable broth or water
• Salt and pepper to taste
• Fresh oregano for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the chopped tomatoes (or canned tomatoes) to the pot and cook for 5-7 minutes until they break down and release their juices.
4. Add the lentils, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender.
5. While the lentils cook, prepare the cotechino. Prick the sausage and place it in a separate pot with enough water to cover. Bring to a simmer and cook for 40-45 minutes, until fully cooked.
6. Once the lentils are done, season with salt and pepper to taste. Remove the bay leaves.
7. Slice the cotechino into thick rounds and serve on top of the lentils and tomato mixture.
8. Garnish with fresh oregano before serving.

The combination of tomatoes and bay leaves adds a zesty and aromatic touch to this classic New Year’s dish. The tangy tomatoes cut through the richness of the cotechino, while the bay leaves provide a fragrant herbal note that ties everything together. This recipe offers a lively and refreshing take on the traditional cotechino and lentils, making it a perfect choice for those who enjoy a bold, flavorful twist on an Italian classic.

Cotechino and Lentils with Caramelized Onions and Balsamic Vinegar – A Sweet and Savory Delight

This recipe takes the classic cotechino and lentils to a new level by adding caramelized onions and a splash of balsamic vinegar. The sweetness of the caramelized onions pairs beautifully with the savory sausage and earthy lentils, while the balsamic vinegar introduces a tangy depth that cuts through the richness. It’s a refined yet comforting dish that brings a complex balance of flavors, making it perfect for a special New Year’s celebration.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 6 cups vegetable broth or water
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Fresh rosemary for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, for 25-30 minutes until they are soft and golden brown. Set them aside.
3. In the same pot, add the remaining tablespoon of olive oil and sauté the garlic for 1-2 minutes until fragrant.
4. Add the lentils, vegetable broth, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover it. Bring it to a simmer and cook for 40-45 minutes, until the sausage is cooked through.
6. Once the lentils are tender, stir in the balsamic vinegar, and season with salt and pepper to taste.
7. Slice the cotechino into thick rounds and serve it on top of the lentils, followed by the caramelized onions.
8. Garnish with fresh rosemary before serving.

The sweetness of the caramelized onions and the tangy depth of balsamic vinegar make this version of cotechino and lentils a unique and luxurious dish. The flavors are beautifully balanced—rich and savory, with a touch of sweetness and acidity. This recipe is perfect for those looking to elevate their traditional New Year’s meal with something a bit more sophisticated and indulgent, while still staying true to the heart of the dish.

Cotechino and Lentils with Roasted Vegetables – A Colorful, Nutritious Feast

This cotechino and lentils recipe is packed with roasted vegetables, which add a smoky sweetness and a colorful vibrancy to the dish. Roasting vegetables like carrots, parsnips, and bell peppers intensifies their natural flavors, complementing the hearty cotechino sausage and tender lentils. It’s a well-rounded and nutritious meal that’s perfect for ringing in the New Year with flavor and wholesomeness.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 tablespoons olive oil
• 6 cups vegetable broth or water
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the carrots, parsnips, and bell pepper on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized.
3. While the vegetables are roasting, rinse the lentils under cold water and set them aside.
4. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
5. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the lentils are tender.
6. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover it. Bring it to a simmer and cook for 40-45 minutes.
7. Once the lentils are cooked, stir in the roasted vegetables and season with salt and pepper to taste.
8. Slice the cotechino sausage into thick rounds and serve it on top of the lentils and roasted vegetables.
9. Garnish with fresh parsley before serving.

This roasted vegetable twist on the traditional cotechino and lentils brings extra depth of flavor and color to the dish. The smoky sweetness of the roasted carrots, parsnips, and bell pepper pairs perfectly with the savory richness of the cotechino and earthy lentils. It’s a wholesome, comforting meal that’s not only delicious but also packed with nutrients, making it a perfect option for a nourishing New Year’s celebration.

Cotechino and Lentils with Orange Zest and Fennel – A Bright and Fragrant Twist

In this version of cotechino and lentils, the addition of orange zest and fennel adds a refreshing and aromatic twist. The citrusy brightness of the orange zest cuts through the richness of the sausage, while the fennel introduces a subtle anise flavor that elevates the dish. This fragrant and zesty take on the classic recipe offers a perfect balance of freshness and richness, ideal for ringing in the New Year with a delightful dish.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 1 bulb fennel, thinly sliced
• Zest of 1 orange
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth or water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the fennel to the pot and cook for another 5 minutes, until it begins to soften.
4. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover it. Bring it to a simmer and cook for 40-45 minutes.
6. Once the lentils are done, stir in the orange zest and season with salt and pepper to taste.
7. Slice the cotechino into thick rounds and serve it on top of the lentils and fennel mixture.
8. Garnish with fresh mint before serving.

The combination of orange zest and fennel gives this cotechino and lentils recipe a fresh, fragrant twist that elevates the dish to new heights. The citrusy brightness of the orange zest perfectly complements the anise-like flavor of fennel, providing a delightful contrast to the rich cotechino and tender lentils. This recipe is ideal for those who enjoy vibrant, aromatic flavors, offering a light yet satisfying take on the classic New Year’s dish.

Cotechino and Lentils with Sautéed Spinach and Garlic – A Green and Nutritious Take

This healthy and flavorful variation of cotechino and lentils incorporates sautéed spinach and garlic, providing a nutritious green element that adds depth to the dish. The earthy spinach perfectly complements the savory richness of the cotechino sausage, while the garlic infuses the dish with a fragrant aroma. This version is not only a visual delight with its vibrant green spinach but also a wholesome and satisfying meal for a New Year’s celebration.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 4 cups fresh spinach, washed and roughly chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth or water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh lemon for garnish (optional)

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the lentils and vegetable broth to the pot, and bring to a boil. Reduce the heat and simmer for 25-30 minutes until the lentils are tender.
4. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover it. Bring it to a simmer and cook for 40-45 minutes, until fully cooked.
5. In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes.
6. Once the lentils are done, stir in the sautéed spinach and season with salt and pepper to taste.
7. Slice the cotechino sausage into thick rounds and serve it over the lentils and spinach mixture.
8. Garnish with a squeeze of fresh lemon juice before serving.

This cotechino and lentils recipe with sautéed spinach and garlic offers a vibrant and healthful twist on the traditional dish. The rich and savory cotechino pairs wonderfully with the fresh, slightly bitter spinach, and the garlic adds a fragrant and robust layer of flavor. It’s a great option for those looking for a lighter yet equally satisfying New Year’s meal that still captures the essence of the classic dish.

Cotechino and Lentils with Roasted Garlic and Parmesan – A Rich and Cheesy Indulgence

For cheese lovers, this cotechino and lentils recipe features roasted garlic and Parmesan cheese, creating a luxurious and indulgent dish. The creamy richness of Parmesan complements the hearty lentils and savory cotechino sausage, while the roasted garlic adds a mellow sweetness that enhances the overall flavor. This recipe combines comfort and decadence, perfect for ringing in the New Year with a flavorful, cheese-filled meal.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 1 bulb garlic, roasted
• 2 tablespoons olive oil
• 6 cups vegetable broth or water
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. To roast the garlic, preheat your oven to 375°F (190°C). Slice off the top of the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 40-45 minutes, until soft and caramelized.
2. Rinse the lentils under cold water and set them aside.
3. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the lentils are tender.
4. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover it. Bring it to a simmer and cook for 40-45 minutes until the sausage is cooked through.
5. Once the garlic is roasted, squeeze out the soft cloves and mash them into a paste.
6. When the lentils are cooked, stir in the roasted garlic paste and season with salt and pepper.
7. Slice the cotechino into thick rounds and serve over the lentils.
8. Sprinkle with grated Parmesan cheese and garnish with fresh thyme before serving.

This recipe for cotechino and lentils with roasted garlic and Parmesan is a rich, indulgent take on the classic. The roasted garlic imparts a mellow, sweet flavor to the lentils, while the Parmesan cheese adds a creamy and savory finish to the dish. With the satisfying richness of the cotechino and the comforting, cheesy elements, this dish is perfect for those seeking a heartwarming and luxurious meal for the New Year.

Cotechino and Lentils with Tomato and Basil – A Classic Italian Flavor Combination

This simple yet flavorful version of cotechino and lentils highlights the classic Italian pairing of tomato and basil. The fresh tomatoes provide a burst of juicy sweetness, while the basil adds a fragrant, herbaceous note to the dish. Combined with the hearty lentils and savory cotechino sausage, this recipe is a true celebration of Italian ingredients and is perfect for a festive New Year’s meal.

Ingredients:

• 1 cotechino sausage (500g)
• 1 cup lentils (green or brown)
• 2 cups canned diced tomatoes
• 1/2 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth or water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Rinse the lentils under cold water and set them aside.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the lentils and vegetable broth to the pot, and bring to a boil. Reduce the heat and simmer for 25-30 minutes until the lentils are tender.
4. While the lentils cook, prick the cotechino sausage and place it in a separate pot with enough water to cover it. Bring it to a simmer and cook for 40-45 minutes until fully cooked.
5. In the last 10 minutes of cooking, add the diced tomatoes to the lentils, along with a pinch of salt and pepper.
6. Stir in the fresh basil leaves and adjust seasoning as needed.
7. Slice the cotechino sausage into thick rounds and serve on top of the lentils and tomato mixture.
8. Garnish with extra fresh basil before serving.

This classic cotechino and lentils recipe with tomato and basil is a delicious, straightforward dish that highlights the beauty of simple, fresh ingredients. The sweet tomatoes and fragrant basil bring a refreshing contrast to the savory cotechino sausage and tender lentils. It’s an easy yet flavorful option for anyone looking to celebrate the New Year with a comforting, hearty meal that embodies the essence of Italian home cooking.

Note: More recipes are coming soon!