Cotechino with lentils and spinach

Ingredients

For 1 serving

• Cotechino80 g
• Cooked lentils180 g
• Onion30 g
• Carrots40 g
• Celery20 g
• Spinach150 g
• Vegetable broth100 ml
• Extra virgin olive oil8 g
• Bay leaves0.5 g
• Saltto taste

Contains: celery,

In season: November – February

Method

1. Bring a pan of water to the boil, add the pre-cooked cotechino and simmer gently for about 20 minutes, following the pack instructions, until hot right through.
2. Meanwhile peel the onion and carrot, wash the celery and chop everything finely; heat half the oil in a casserole over medium heat and fry the vegetables for 5 minutes, until soft.
3. Add the rinsed lentils, the bay leaf and the vegetable stock and cook over medium-low heat for 15 minutes, until most of the stock is absorbed and the lentils are creamy; season with salt.
4. Wash the spinach and sauté it in a frying pan with the remaining oil over high heat for 2 minutes, until wilted; season with salt.
5. Drain the cotechino, open it, remove the skin and cut it into slices about 1 cm thick; serve on the lentils, with the bay leaf removed, alongside the spinach.