Classic Italian Style Lentils (New Year Tradition)
This post may contain affiliate links. Please read our disclosure policy.
These Classic Italian Style Lentils (New Year Tradition) are a traditional Italian dish made with tender brown lentils, soffritto, tomato paste, and fresh herbs. Italians traditionally eat lentils on New Year’s Eve or New Year’s Day as a symbol of good luck and prosperity, but this hearty vegetarian dish is delicious any time of year.
If you love this recipe, you should try my Pasta With Lentils (Pasta e Lenticchie)
Quick Look: Classic Italian Style Lentils (New Year Tradition)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Servings: 4
- Dietary Info: Gluten-free, can be made vegetarian
- Method: One-pot simmer
- Technique: Build a soffritto, simmer the lentils gently with tomato paste and herbs, and cook until tender while maintaining their shape
- Flavor/Texture: Earthy, savory, herbaceous, tender, and hearty
A New Year’s Tradition Worth Keeping
It’s a tradition to eat lentils for New Year’s Eve, but we make this recipe throughout all seasons of the year. The little coin-shaped legumes are said to bring good fortune in the form of money, which is why they’re served on the last day of the year to bring good luck for the year ahead. They’re sometimes served with cotechino, a boiled sausage traditional in northern Italy.
In our home, we make this recipe both with and without cotechino. This version is vegetarian and made without meat, but you can always add cooked cotechino on top if desired.
Made With Amore,
“Italian Lentil Soup recipe, very tasty. Definitely 5 stars, easy to make, and delicious!”
– Sue
Table of Contents
- Quick Look: Classic Italian Style Lentils (New Year Tradition)
- A New Year’s Tradition Worth Keeping
- Simple Ingredients
- Variations & Substitutions
- How to Make Classic Italian-Style Lentils
- Italian Lentils FAQs
- Serving Suggestions
- Recipe Tips
- More Classic Italian Recipes
- Italian Lentils – New Years Classic Recipe
Simple Ingredients
The ingredient list is short, with each one playing an important role in building the flavor of the lentils.
- Dried Brown Lentils: Hold their shape well during cooking while becoming tender and hearty.
- Soffritto: Onion, carrot, and celery create the flavorful vegetable base of the dish.
- Olive Oil: Helps gently cook the vegetables and adds richness to the lentils.
- Tomato Paste: Adds concentrated tomato flavor.
- Fresh Herbs: Bay leaf, rosemary, and thyme infuse the lentils with classic Italian flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Lentils: Brown or green lentils work well because they hold their shape during cooking. Avoid red or yellow lentils if you want the lentils to remain intact. You will also love my Italian Sausage Lentil Soup!
- Broth: Substitute vegetable broth for the water for a more savory flavor.
- Cotechino: Serve the lentils with cooked cotechino for a traditional Italian New Year’s meal.
- Herbs: Use fresh rosemary and thyme as written, or substitute dried herbs when fresh aren’t available.
How to Make Classic Italian-Style Lentils
This Italian lentil recipe starts with a gently cooked soffritto, then simmers the lentils with tomato paste and herbs until tender and flavorful. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- This lentil dish starts with a soffritto. Place the onion, carrot, and celery in a large saucepan with 2 tablespoons of olive oil.
- Sauté gently on low heat until the vegetables are very soft and the onion is somewhat translucent, but not colored.
- Add the bay leaf, rosemary, thyme, tomato paste, and dry lentils.
- Pour in 5 cups of water. Bring to a boil and then turn the heat down to a gentle simmer and cook until the lentils are tender but retain their shape (this can take as little as 20 minutes to upwards of 35 minutes, depending on the lentils. I know that seems like a big time difference but dried beans cook a little differently).
- Keep checking them and add more water if necessary. Add salt to taste only once the lentils are tender, otherwise, they will remain tough. Stir through the chopped parsley.
- Serve!
Italian Lentils FAQs
Italian lentils are typically prepared as a savory stew. They are especially associated with New Year’s celebrations in Italy.
No. Brown and green lentils generally do not need to be soaked before cooking. Rinse them and check for any debris before cooking.
Lentils are a great make-ahead meal! After lentils are cooked: cover and refrigerate within two hours of cooking. Dried lentils that have been cooked can be kept in the fridge for 5-7 days or frozen for up to 6 months.
Serving Suggestions
These Italian lentils are hearty enough to enjoy as a vegetarian main dish with crusty Italian Bread for soaking up the flavorful broth. For a lighter meal, pair them with a crisp Italian Orange Fennel Salad, Tomato Burrata Salad or roasted vegetables, such as my Parmesan Roasted Broccoli.
My Pro Tips
Recipe Tips
- Cook the soffritto gently so the vegetables soften without browning.
- Check the lentils as they cook because cooking time can vary between varieties and batches.
- Add more water as needed if the lentils become dry before they are tender.
More Classic Italian Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Italian Lentils – New Years Classic
Ingredients
- 1 ½ cups dried brown lentils, 250 grams
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 3 to 4 tablespoons olive oil, divided
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 2 tablespoons tomato paste
- 5 cups water
- 1 pinch salt
- 1 handful flat-leaf parsley, chopped for serving
Instructions
- Place the onion, carrot, and celery in a large saucepan or soup pot with 2 tablespoons of olive oil. Sauté gently on low heat until the vegetables are very soft and the onion is somewhat translucent, but not colored. Add the bay leaf, rosemary, thyme, tomato paste, dry lentils, and 5 cups of water.
- Bring to a boil and then turn the heat down to a gentle simmer and cook until the lentils are tender but retain their shape (this can take as little as 20 minutes to upwards of 35 minutes, depending on the lentils. I know that seems like a big time difference but all dried beans cook a little differently).
- Keep checking them and add more water if necessary. Add salt to taste only once the lentils are tender, otherwise, they will remain tough. Stir through the chopped parsley and serve as you like (see notes for ideas).
Notes
- Cook the soffritto gently so the vegetables soften without browning.
- Check the lentils as they cook because cooking time can vary between varieties and batches.
- Add more water as needed if the lentils become dry before they are tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Growing up in an Italian family myself, lentils are always a must on New Years! These came out perfect.
Yes, we also enjoy them all year-around.
Thank you for this amazing recipe! My family and I loved it! I added some chicken broth in addition to the water and some pancetta too but it was so tasty that it wasn’t even necessary! Grazie mille!
Prego! I’m happy you loved it. Here is to good luck this year.
I made this with cotechino and mashed potatoes for the holidays and the lentils were wonderful! Easy recipe to follow, will certainly make again.
Happy you loved it! Yes, it is a great recipe to make often. Enjoy.
I really like the recipe but I also like your beliefs and stick-with-it attitude you had in the 7th grade. I am sure it guides you to this day.
Yes, it does :). Thanks, Chuck.
I saw this post and it inspired me to make the recipe for New Year’s Eve! I’ve made many lentil soup recipes, but hands down this was the best!
I also added a parm rind…I actually add them to almost everything and think I need parm rind anonymous!
I’m thrilled you loved the recipe. We enjoy it all year ;). Happy New Year, Robin!
So good, thank you!
My pleasure! Enjoy all year.
Tasty, healthy, and easy to make!
My husband won’t eat vegetarian so I added bacon to this and it was awesome. Served it over bread with an egg like Elena posted and it was a complete meal and so simple to make!
Happy he loved it! We often add pancetta in Italy too! Enjoy.
These were delicious! Very easy to make and full of flavor. I will definitely make them again! And I love hearing about your traditions 🇮🇹❤️
Thank you Christina!
I am so happy you enjoyed them!
Elena
So good! A big hit with my family too ☺
I am so happy Donna! I hope you can make it again!
Elena
So happy everyone loved it!
I love lentils. I make a version of this with a sweet potato cut into small chunks for sweetness and veg. or chicken broth instead of water. Everything else the same as this. Drizzle a bit of olive oil over top when served …Yummy
Happy you loved it! Happy New Year!
I love that!