This is a take on Italian Cotechino with lentils, a dish traditionally eaten during Christmas time. It is believed to bring good luck to those that eat it in the year to come. I said it is ‘our take’ because the original version is more like a thick stew, but our came out something between stew and soup, so stoup it is. In any way I love both versions and it is really up to you to make as thick or thin as you like. You can easily double or triple the recipe and make ahead too.
- It isn’t necessary to soak the lentils, you can even use canned lentils too, but if you have time, please try soaking it overnight prior to cooking, as it’s worth it. It becomes much more tender and absorbs all flavours even more.
- Also, when you cook lentils, remember to salt them at the end of cooking, rather than the beginning, so that they don’t remain hard.