Perfect Lentils

Method

1. Prepare the vegetables: dice the carrot, celery, onion, and finely chop the garlic clove.
2. Make an aromatic bouquet: tie a few sage leaves, a bay leaf, and a sprig of rosemary with kitchen string.
3. In a pot, add a generous amount of extra virgin olive oil, then add the diced vegetables, garlic, and the aromatic bouquet. Sauté over medium-low heat.
4. Add the cherry tomatoes (cut in half), a pinch of salt, and some pepper. Continue to sauté gently.
5. Add 1 liter of water. Cover and bring to a boil.
6. Once boiling, reduce heat to medium-low and cook for 30 minutes (or until lentils are tender). If the lentils become too dry, add boiling water.
7. When cooked, remove the aromatic bouquet and adjust salt to taste.
8. For the vegan version: serve immediately with a drizzle of extra virgin olive oil and a sprig of rosemary.
9. For the classic meat version: in a separate pan, warm a small amount of the cooking broth from the pre-cooked cotechino and/or zampone. Add slices of cotechino and/or zampone, cover, and heat through.
10. Add the cooked lentils to the pan with the meat. Mix gently and serve.