INGREDIENTS:

2 carrots (peeled, medium dice)

3 stalks celery (medium dice)

2 sweet onion (julienne)

3 cloves garlic (peeled, chopped)

1 handful spinach

8 oz crushed tomato

16oz bag of lentils

1 qt chicken stock

2 qt water

1/4 cup EVOO

2tbs brown sugar

Salt, pepper

1lb Cotechino

Parsley and Pecorino garnish

DIRECTIONS:

1. Boil Cotechino in the wrapper as per instructions on the package. Once finished, set aside.

2. Pre-heat medium pot (7qt) medium/medium high heat.

3. Add EVOO

4. Add sliced onion and sauté on medium heat for 10-15 minutes, constantly stirring to avoid burning. Once onions are soft and start to pick up color add brown sugar. Stir until sugar is completely incorporated into the onions and sautee for an additional 5 minutes.

5. Add carrot, celery, & season with salt/pepper and sauté for 10 minutes, constantly stirring.

6. Add garlic sautee for 2-3 minutes.

7. Add spinach and stir until fully wilted.

8. Add tomatoes, season again salt/pepper. Cook for 8-10 minutes constantly stirring.

9. Add chicken stock and bring to a boil.

10. Add water bring to boil again.

11. Wash lentils in a strainer. Add lentils to pot reduce heat to medium low and cook for 30-45 minutes or until lentils become soft.

12. Sit for 10 minutes before serving.

Ladle soup into bowl, slice Cotechino into 1/4” rounds. Place 2-3 rounds on top of lentils. Garnish with EVOO, chopped parsley and Pecorino Romano.