Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add sage, thyme, rosemary, and bay leaf, and cook for about 2 minutes.

Add lentils and enough water to cover them. Season with salt and black pepper, bring to a boil, then lower heat. Cover and simmer for 35-45 minutes until lentils are tender and creamy.

Prick the cotechino sausage in several places with a pin. Avoid using a fork.

Place cotechino in a large pot half-filled with water, bring to a boil, then lower to medium simmer. Cook for 15-45 minutes until ready.

Remove and place on a dry towel to shed moisture.

Warm 1/2 cup of olive oil in a large pan over medium heat. Add crushed garlic and cook until lightly browned, then discard.

Add chili flakes, turn up heat slightly, and add the sausages immediately.

Brown the sausages evenly on all sides for 5-6 minutes. Let it rest, then slice into 1/4-inch rounds.

Spoon lentils into bowls and top with cotechino slices. Serve with mashed potatoes or crusty bread if desired.