Lentils with Leeks and Cotechino Sausage

• 1 pound French green lentils
• Water
• 2 bay leaves
• 1/4 cup balsamic vinegar
• Salt
• 1/3 cup plus 2 tablespoons fruity extra-virgin olive oil
• 1 tablespoon Dijon mustard
• Freshly ground pepper
• 2 thin slices pancetta, chopped
• 5 medium leeks, white part only, finely chopped
• 1/4 cup chopped flat-leaf parsley, plus extra sprigs for garnish
• 1 teaspoon chopped thyme
• 5 winter savory leaves, chopped
• 2 1/2 pounds cooked cotechino sausages, thickly sliced on the diagonal and warmed through

1. In a large saucepan, cover the lentils with 3 inches of cold water, add the bay leaves and bring to a boil.
2. Reduce the heat and simmer for 15 minutes.
3. Add 1 tablespoon of the balsamic vinegar and a generous pinch of salt and cook until the lentils are tender, about 5 minutes longer.
4. Drain; discard the bay leaves.
5. In a small bowl, whisk 1/3 cup of the olive oil with the Dijon mustard and the remaining 3 tablespoons of balsamic vinegar.
6. Season with salt and pepper.
7. In a large skillet, heat the remaining 2 tablespoons of olive oil.
8. Add the pancetta and cook over moderately high heat until lightly browned, 3 to 4 minutes.
9. Add the leeks and cook until they begin to soften, 3 to 4 minutes.
10. Add the lentils and cook, stirring, for 1 minute.
11. Stir in the vinaigrette and chopped parsley, thyme and savory.
12. Season with salt and pepper.
13. Transfer the lentils to a wide bowl and arrange the sausage slices on top.
14. Garnish with the parsley sprigs and serve.

water, bay leaves, balsamic vinegar, salt, olive oil, mustard, freshly ground pepper, thin slices pancetta, leeks, flatleaf parsley, thyme, winter, cotechino sausages

Taken from www.foodandwine.com/recipes/lentils-with-leeks-and-cotechino-sausage (may not work)