This classic Italian lentils recipe is the traditional meal we eat in Italy on 31st December after the stroke of midnight. I have to confess that I grew up eating lentils quite often during the winter, but on 31st December in the morning my parents were making lentils for new year’s – a tradition every family has. On New Year’s Eve and New Year’s Day lentils was the meal to bring to the table to wish good luck for the new upcoming year …tradition tells that the more lentils you eat in these 2 days the more luck you will have in the new year!
Why Italians eat lentils on New Year’s Eve?
In Italy we believe the eating Lentils, or lenticchie, bring good fortune, and eating them on new year’s eve – shortly after midnight – is an Italian tradition that’s said to date back to ancient Rome.
To wish friends luck and prosperity in the New Year, ancient Romans would give a pouch full of lentils as a gift. The coin-shaped legumes, which increase in size when cooked, were believed to represent abundance.
The tradition is still popular today – particularly in northern Italy, lenticchie con cotechino is the traditional dish served after midnight. Cotechino is a type of slow-cooked, spiced pork sausage. It’s a hearty and warming dish perfect for a cold winter’s night.
Italian Lentils are a classic dish serve on New Year’s Eve dinner and More often also on New Year’s Day, as the lentils are meant to be eaten once the New Year begins.
Regardless of how much you’ve already eaten, you’ll need to find room for plenty of lentils. The more lentils you eat, the luckier you’ll be in the coming year.
Why you will love this recipe
–Simple and easy to make, it’s great to serve on New Year’s Day if you want to bring a different traditional recipe to your table.
-Italian lentils is one of these simple peasant dishes that you will make again and again.
-Lentils are a nutritious proteins-rich food that will fuel you for longer.
Benefits of Lentils
I have to confess that I like to know more about the different food I am serving on my table. I grew up hearing to eat lentils because they are good for you! But why lentils are so good for you? Let’s start by saying that lentils are a superfood! Quick to prepare and typically good value for money, lentils are a rich source of nutrition providing protein, fibre and numerous minerals. They are rich in iron, selenium and folate. Lentils are also nutrient dense as they are rich in carbs and protein, low in fat. They are a great source of plant-protein.
Because of their high protein content, they represent a great alternative to meat or fish. As much as a third of the calories from lentils comes from protein, which makes lentils the third highest in protein ( for more information check the source science direct), by weight, of any legume or nut. Like other legumes, lentils are low in a couple of the essential amino acids. This is easily addressed by combining lentils with cereal grains such as rice or wheat.
Which are the best lentils to use?
For this Italian lentils recipe you will need brown lentils, as they keep their shape while cooking. Green lentils are also good. Choose an Italian variety such as Lenticchie Umbre (from Umbria region) or lenticchie from Castelluccio di Norcia.
Red and yellow lentils are cooking faster but their shape dissolves, for this reason they taste better in soup, curries or with rice.
Classic Italian-style Lentils Ingredients
For this simple recipe I chose to follow my dad’s classic recipe.
Lentils: there are different varieties of lentils, for this recipe stick to Italian lentils such as Umbrian lentils or a variety called lentils from Castelcucco.
Soffritto: this is the base for many delicious Italian and consist of onions, celery, carrots finely chopped
Olive oil: use extra virgin olive oil.
Bay leaves: this is the only spice my dad use, and it gives a great flavor without overpowering the taste of the entire dish.
Vegetable broth : Lentils needs liquid to cook, they will double the size. Make sure you use low-sodiul or no-salt broth. f you prefer you can also use homemade chicken broth, but you might end up with a stronger flavor.
Salt, only at the end. If you add it during the cooking you might end up with harder lentils that are too salty. I
Variations:
-you can add garlic to add a more robust flavor.
– Some Italian recipes calls for tomato paste to add more depth.
-Thyme and sage will add a more herby flavor.
How to make Italian Lentils recipe
The process is very easy. Start by chopping onions, celery and carrots to prepare soffritto, which in Italian cuisine is the base for many flavorful recipes.
Add 3 tablespoons extra virgin olive oil to pan, when the oil shimmers add the chopped onions, celery and carrots and let it cook at medium heat until they soften and the onion become translucent. Make sure the onions are not browning.
Add 1 1/2 cup of lentils to the pot, toast them 2 minutes, add 5 cups of vegetable stock and the bay leaves.
Continue cooking on medium simmer until the vegetable stock has been absorbed. Lentils cooking time is around 40 minutes. Taste the lentils if they are still hard, add some more vegetable stock until they are soft.
Add salt only at the end. Serve them hot or at room temperature. Makes 4 cups that will serve 8 portions.
More Delicious Recipes for you
Lentils and Cauliflower Pasta (Pasta e lenticchie)
How to serve Classic Italian-style Lentils
This is a classic dish to serve with cotechino or zampone on New Year’s Year. But lentils are so rich in nutrients that makes them a healthy legume to pair with other food to prepare a balanced lunch.
If you have left over, you can use it in in different lentils recipe. For some ideas, here are some of the best lentils pairings:
Proteins: eggs, lamb, duck, pork ( think about Italian sausage, bacon and pork belly)
Dairy: blue cheese, goat cheese, feta, sour cream.
Pantry Items: rice, pasta, wild rice, polenta.
Other vegetables: Carrots, beetroots, Cauliflower, Green beans, Pumpkin, Butternut squash, Garlic, Spinach, Radicchio.
Spices and Nuts: bay leaf, sage, thyme, rosemary, parsley, ginger, garlic, turmeric, salt, cayenne, mustard, balsamic vinegar.
How to store Italian Lentils
New Year’s Lentils are a great make-ahead meal. A large pot of lentils will last up to 5-7 in the refrigerator in an airtight container. They will be ready to add to salad, pastas, soup or any meal.
You can also freeze them up to 6 months, thaw them at room temperature, before using them.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 1½ cup lentils dry
- 1 cup onion finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup carrots finely chopped
- 3 tbsp olive oil extra virgin
- 1 pinch salt kosher
- 5 cup stock vegetable low sodium
Instructions
- Start by chopping onions, celery and carrots to prepare soffritto. Add 3 tablespoons extra virgin olive oil to pan, when the oil shimmers add the chopped onions, celery and carrots.
- Let it cook at medium heat until they soften and the onion become translucent. Make sure the onions are not browning.
- Add 1 1/2 cup of lentils to the pot, toast them 2 minutes, add 5 cups of vegetable stock and the bay leaves.
- Continue cooking on medium simmer until the stock has been absorbed. Lentils cooking time is around 40 minutes. Taste the lentils if they are still hard, add some more vegetable stock until they are soft.
- Add salt only at the end, lentils absorb the stock and if you add salt you might end up with lentils that are too salty.
- Lentils are ready! Serve them hot or at room temperature.
Nutrition
Perfetto