Cotecchino con Lenticchie (Big Sausage with Lentils)

Ingredients

• 8 ounces brown lentils 
• 1 medium carrots peeled cut into 1/4-inch dice
• 12  sage leaves fresh
• 2  garlic cloves thinly sliced
• 1 tablespoon kosher salt 
• 8 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 0.3 cup red wine vinegar 
• 2  cotecchino sausages 

Equipment

• mixing bowl
• pot

Directions

1. Bring 6 cups of water to a boil and add the salt.
2. Add the lentils, carrots, garlic, and sage and boil until the lentils are tender yet firm, about 25 minutes.
3. Drain and place in a mixing bowl.
4. Add the oil and vinegar, season with salt and pepper, and mix well. Set aside.
5. Prick the sausages with a pin several times.
6. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 1/2 hours.
7. Place the marinated lentils on a large serving platter to form a bed for the cotecchino.
8. Drain the sausages and cut into 1/4-inch rounds. Arrange the sausage on the lentils and serve hot or at room temperature.