2 tablespoons olive oil 2 tablespoons diced pancetta 1/4 cup diced onion 2 tablespoons diced celery 2 tablespoons diced carrot 2 cups Castelluccio lentils (or de Puy) 4 cups beef broth or stock Salt and pepper 2 tablespoons butter 1 tablespoon chopped flat leaf parsley 1 cotechino sausage, heated following the producer's instructions

Step 1 In a heavy pot, heat the olive oil over medium heat until hot. Add the pancetta and cook, stirring, until the pancetta has rendered and begun to crisp, about 2 minutes. Stir in the onions, celery and carrot and cook until they are softened, 5 to 7 minutes. Add the lentils and broth and bring to a simmer. Cook, stirring occasionally, until the lentils are just cooked through but still have a little bit of bite, about 25 minutes. The lentils should absorb almost all of the stock. Season with 1/4 teaspoon salt and a few grinds of pepper, then stir in the butter and parsley. Slice the cooked sausage and serve atop the lentils.

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