Cover with lid, turn down heat to low and cook until lentils are soft, about 30-40 minutes. artisanal cotechino, 7 oz. Using kitchen shears, cut the cotechino into big slices right in the pot. Add the pancetta and cook, stirring, until the pancetta has rendered and begun to crisp, about 2 minutes. Serves 8 . In a heavy pot, heat the olive oil over medium heat until hot. Cut the sausage into 3/4-inch slices and arrange over the lentils. https://www.eataly.com/us_en/magazine/eataly-recipes/cotechino-con-lenticchie Recipe from: Cut open the bag of cotechino at the top, being careful of the hot steam, dump the entire contents, including liquid into lentils. Spoon the lentils onto a serving platter. Ingredients: 1 1/2 lbs. Place the cotechino in a deep skillet and add enough water to cover. soaked lentils, 2 shallots, 1 celery stalk, 1 carrot, 1 tbsp. Cover the pan, bring the water to a simmer, and cook the sausage gently for 20 minutes if using cooked cotechino, 50 minutes if using uncooked.