Cotechino with Beluga Lentils

Ingredients

• Serves 4
• 1 fresh cotechino (uncooked)
• 1 cup beluga lentils
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 1 clove garlic, chopped
• 1 bay leaf
• 1 sprig of thyme
• 4 cups chicken stock
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• Celery leaves
• Salt and pepper to taste

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