Home » Recipes » Meat/Fish dish » Lentils and Cotechino with Peperita Chili
LENTILS AND COTECHINO WITH PEPERITA CHILI
Calories: 420 Kcal
Preparation time: 20 min
Cooking time: 2 hours
Difficulty: easy
Cost: low
Ingredients:
300g dry lentils (preferably green lentils)
1 cotechino (about 400g)
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 bay leaf
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Peperita chili - Seven Pod BIO Powder - N.14 or Carolina Reaper BIO Powder Superspicy - N.17
Instructions:
Prepare the lentils: Rinse the lentils under running water and set them aside.
Cook the cotechino: In a pot of boiling water, immerse the cotechino and cook it according to the package instructions. It usually takes about 1-2 hours. Once cooked, drain and slice it into thick slices.
Prepare the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for a few minutes until the vegetables become tender.
Add the lentils: Add the rinsed lentils to the pot and mix well with the vegetables.
Pour in the broth: Add the vegetable broth to the pot, making sure it completely covers the lentils. Add the bay leaf.
Cook the lentils: Bring it to a boil, then reduce the heat to medium-low. Partially cover the pot and cook the lentils for about 25-30 minutes or until they are tender.
Adjust the flavor: Adjust salt and pepper to taste. Add Peperita chili to give it a spicy kick, adjusting the quantity based on personal preferences.
Serve: Serve the lentils hot, accompanied by slices of cotechino.
This recipe is perfect for New Year's Eve, as lentils are traditionally considered a symbol of prosperity. Enjoy your meal!
