12 Lucky Lentil & Sausage Recipes: A Global Journey of Flavor and Fortune

12 Traditional Lucky Lentil & Sausage Recipes for the New Year

As the New Year approaches, many cultures look to lentils and sausages as symbols of prosperity and good fortune for the coming year. Lentils, small and round, resemble coins, while sausage symbolizes abundance. We've gathered 12 hearty, traditional recipes that bring these two lucky ingredients together in delicious and comforting ways. Get ready to cook up some good fortune!

1. Classic Italian Lentil Soup with Sweet Sausage

This is the quintessential New Year's Day soup, simple, satisfying, and bursting with traditional Italian flavors. The sweet Italian sausage adds a rich, savory depth that balances the earthy lentils.

Ingredients

• 1 tablespoon olive oil

• 1 pound sweet Italian sausage, removed from casing

• 1 large yellow onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 cup brown or green lentils, rinsed

• 6 cups chicken or vegetable broth

• 1 (14.5 ounce) can crushed tomatoes

• 1 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• Salt and black pepper to taste

• Fresh parsley, chopped, for garnish

Directions

1. To begin, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the sweet Italian sausage meat (removed from its casing) and break it up with a wooden spoon as it cooks. You want to cook it thoroughly until it is nicely browned on all sides, which usually takes about 6 to 8 minutes.

2. Next, introduce the finely chopped yellow onion, diced carrots, and diced celery to the pot. Stir the vegetables and cook them with the sausage until the onion becomes translucent and the carrots begin to soften, which should take approximately 5 to 7 minutes. This step builds the aromatic base of the soup.

3. Add the minced garlic to the pot and stir constantly for about 1 minute until it becomes fragrant. Be careful not to burn the garlic.

4. Pour in the rinsed lentils, the chicken or vegetable broth, and the crushed tomatoes. Stir all the ingredients together well.

5. Season the soup with the dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil.

6. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let the soup simmer gently. You will need to cook it for about 40 to 50 minutes, or until the lentils are completely tender and the soup has thickened slightly.

7. Before serving, taste the soup and adjust the salt and pepper as needed. Ladle the hot soup into bowls and garnish generously with fresh, chopped parsley for a bright finish.

2. Spanish Chorizo and Lentil Stew (Lentejas con Chorizo)

This vibrant Spanish classic is smoky, spicy, and deeply satisfying. The paprika-rich chorizo infuses the lentils with a beautiful color and bold flavor, making it a warming dish for a cold day.

Ingredients

• 2 tablespoons olive oil

• 8 ounces Spanish chorizo sausage, sliced into rounds

• 1 large onion, chopped

• 1 red bell pepper, chopped

• 4 cloves garlic, minced

• 1 cup Pardina or brown lentils, rinsed

• 6 cups water or chicken broth

• 1 teaspoon smoked paprika (Pimentón de la Vera)

• 1 bay leaf

• Salt to taste

Directions

1. Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the sliced Spanish chorizo and cook for about 3 to 5 minutes. As the chorizo cooks, it will release its flavorful, red-tinted oil into the pot. Remove the chorizo slices with a slotted spoon and set them aside, leaving the oil in the pot.

2. Add the chopped onion and chopped red bell pepper to the chorizo-flavored oil in the pot. Sauté the vegetables, stirring occasionally, until they become tender and the onion is translucent, which should take about 7 minutes.

3. Stir in the minced garlic and the smoked paprika, cooking for just 1 minute until the spices are fragrant.

4. Add the rinsed lentils, water or chicken broth, and the bay leaf to the pot. Bring the mixture up to a strong boil.

5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

6. After the initial 30 minutes, return the reserved chorizo slices to the pot. Continue to simmer the stew, uncovered, for another 15 to 20 minutes, or until the lentils are soft and the stew has reached your desired consistency, stirring occasionally.

7. Remove the bay leaf before serving. Taste the stew and add salt as needed, keeping in mind that the chorizo is already quite salty. Serve hot.

3. German Lentil and Frankfurters Soup (Linsensuppe)

A comforting and traditional German soup, perfect for a cozy winter meal. The tang of vinegar and the addition of root vegetables give this soup its distinct, traditional flavor profile.

Ingredients

• 2 tablespoons butter or oil

• 1 pound Frankfurters or smoked German sausages, sliced

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 2 potatoes, peeled and diced

• 1 cup brown lentils, rinsed

• 6 cups beef or vegetable broth

• 1/4 cup white wine vinegar

• 1 tablespoon sugar

• 2 teaspoons marjoram (optional, but traditional)

• Salt and pepper to taste

Directions

1. In a large soup pot or Dutch oven, melt the butter or heat the oil over medium heat. Add the sliced Frankfurters and cook them for about 3 to 4 minutes until they are lightly browned and warmed through. Remove the sausage slices and set them aside, keeping the fat in the pot.

2. Add the diced onion, carrots, and potatoes to the pot. Sauté the vegetables for about 8 to 10 minutes, stirring until the onion is soft and translucent.

3. Stir in the rinsed lentils, followed by the beef or vegetable broth and the marjoram, if you are using it. Bring the soup to a full boil.

4. Reduce the heat to low, cover the pot, and let the soup simmer gently for 45 to 55 minutes, or until both the lentils and the diced potatoes are completely tender and soft.

5. Once the lentils and potatoes are cooked, stir in the white wine vinegar and the sugar. This is a crucial step for the authentic German flavor profile.

6. Return the reserved sliced Frankfurters to the pot and heat them through for about 5 minutes.

7. Taste the soup and season generously with salt and pepper. Serve this hearty soup hot, perhaps with a side of crusty bread.

4. French Sausage and Lentil Salad (Salade de Lentilles)

A light yet elegant French preparation, often served as a warm side dish or a main course. The use of Puy lentils and a bright vinaigrette elevates the simple combination of lentils and a high-quality French sausage.

Ingredients

• 1 cup French Green (Puy) lentils

• 4 cups water or light vegetable broth

• 1 bay leaf

• 1/2 pound cured sausage (like Saucisson Sec or a smoked garlic sausage), diced

• 2 shallots, finely minced

• 2 tablespoons red wine vinegar

• 6 tablespoons extra virgin olive oil

• 1 teaspoon Dijon mustard

• 1/4 cup fresh chives, chopped

• Salt and fresh black pepper

Directions

1. Rinse the Puy lentils thoroughly. In a medium saucepan, combine the rinsed lentils, water or vegetable broth, and the bay leaf. Bring the liquid to a boil over medium-high heat.

2. Once boiling, reduce the heat to low and simmer, uncovered, for about 20 to 25 minutes. You want the lentils to be tender but still hold their shape; they should not be mushy.

3. While the lentils are cooking, prepare the vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, and a pinch of salt and pepper. Gradually whisk in the extra virgin olive oil until the vinaigrette is emulsified and slightly thickened.

4. When the lentils are done, remove the bay leaf and drain any excess liquid immediately. Transfer the warm lentils to a large mixing bowl.

5. Add the diced cured sausage and the finely minced shallots to the warm lentils. The heat from the lentils will soften the shallots slightly.

6. Pour the prepared vinaigrette over the lentil mixture. Toss everything gently but thoroughly until the lentils and sausage are well coated.

7. Finally, stir in the fresh, chopped chives. Taste and adjust the seasoning with more salt or pepper if necessary. Serve the salad warm or at room temperature.

5. Hearty Smoked Sausage and Lentil Casserole

This recipe transforms the lucky duo into a comforting, oven-baked casserole, perfect for feeding a crowd. The flavors meld together beautifully under a blanket of baked goodness.

Ingredients

• 1 tablespoon olive oil

• 1 pound smoked sausage (like kielbasa or andouille), sliced

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 cloves garlic, minced

• 1 cup green lentils, rinsed

• 4 cups chicken broth

• 1 (10 ounce) can condensed tomato soup

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon dry mustard

• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or casserole dish.

2. In a large skillet, heat the olive oil over medium heat. Add the sliced smoked sausage and cook for about 5 minutes, turning occasionally, until the slices are browned and slightly crisp. Remove the sausage and set it aside, leaving the rendered fat in the skillet.

3. Add the chopped onion and green bell pepper to the skillet and cook them in the sausage fat for about 5 to 7 minutes until they are softened. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Stir in the rinsed lentils, chicken broth, condensed tomato soup, Worcestershire sauce, and dry mustard. Bring this mixture to a light simmer and cook for 5 minutes, allowing the flavors to marry slightly.

5. Pour the lentil mixture into the prepared baking dish. Stir in the reserved smoked sausage slices, distributing them evenly throughout the casserole.

6. Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.

7. After 45 minutes, remove the foil and continue to bake for an additional 15 to 20 minutes, or until the lentils are completely tender and the top of the casserole is bubbling and lightly browned.

8. Let the casserole rest for 10 minutes before serving. Season with salt and pepper to taste.

6. Curried Lentils with Lamb Sausage

A recipe with a touch of global influence, combining the comforting earthiness of lentils with the aromatic warmth of curry spices and savory lamb sausage.

Ingredients

• 1 tablespoon coconut oil

• 1 pound lamb sausage (casing removed), or another high-quality sausage

• 1 medium red onion, diced

• 1 tablespoon fresh ginger, minced

• 2 teaspoons curry powder

• 1 teaspoon turmeric

• 1 cup red lentils, rinsed

• 4 cups water or vegetable broth

• 1 (14 ounce) can diced tomatoes

• Salt to taste

• Fresh cilantro, chopped, for garnish

Directions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the lamb sausage meat (removed from its casing) and brown it thoroughly, breaking it apart with a spoon. Once cooked, remove the sausage with a slotted spoon and set it aside.

2. Add the diced red onion to the pot and sauté in the remaining fat for about 5 to 7 minutes until it becomes soft and slightly caramelized.

3. Stir in the minced fresh ginger, curry powder, and turmeric. Cook the spices, stirring constantly, for 1 minute until they become highly aromatic.

4. Add the rinsed red lentils, water or vegetable broth, and the canned diced tomatoes to the pot. Stir well to combine all the ingredients.

5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer for about 20 to 25 minutes, or until the red lentils have completely broken down and the curry has thickened to a creamy consistency. Red lentils cook faster than green or brown ones.

6. Stir the reserved, cooked lamb sausage back into the lentil mixture and heat through for 5 minutes.

7. Taste and season with salt as needed. Serve the curried lentils hot, garnished with a sprinkle of fresh cilantro.

7. Lentils and Breakfast Sausage Hash

A less common, but utterly delicious, way to start your lucky new year. This hash is a hearty and flavorful alternative to traditional breakfast potatoes, using lentils as the base.

Ingredients

• 1 tablespoon vegetable oil

• 1 pound bulk breakfast sausage

• 1 medium yellow onion, diced

• 1 red or green bell pepper, diced

• 2 cups cooked brown lentils (cooked according to package directions)

• 1 teaspoon dried sage

• Salt and black pepper

• Optional: 4 eggs, for serving

Directions

1. Heat the vegetable oil in a large skillet (a cast-iron skillet works wonderfully) over medium heat. Add the bulk breakfast sausage and cook it, breaking it apart with a spoon, until it is thoroughly browned and cooked through. Once cooked, drain off most of the rendered grease, leaving about 1 tablespoon in the pan.

2. Add the diced yellow onion and diced bell pepper to the skillet with the sausage. Cook the vegetables, stirring occasionally, for about 7 to 10 minutes until they are soft and slightly caramelized.

3. Stir in the already-cooked brown lentils and the dried sage. Mix all the ingredients together well and press the mixture down lightly into the skillet, creating a single layer.

4. Allow the hash to cook, undisturbed, for about 5 to 7 minutes to develop a nice, crispy crust on the bottom. Then, gently flip sections of the hash and cook for another 3 to 5 minutes until heated through.

5. Season the hash generously with salt and black pepper. If you are serving with eggs, you can fry or poach your eggs now and place one on top of each serving of hash.

8. Moroccan Spiced Lentils with Merguez

A fragrant and exotic twist on the classic combination. Merguez, a spicy North African lamb sausage, pairs beautifully with warm Moroccan spices like cumin and coriander.

Ingredients

• 1 tablespoon olive oil

• 1 pound Merguez sausage, cut into 1-inch pieces

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (or more for heat)

• 1 cup brown lentils, rinsed

• 4 cups chicken broth

• 1/4 cup chopped dried apricots (optional, for sweetness)

• Salt and fresh mint for garnish

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Merguez sausage pieces and cook them until they are nicely browned and cooked through, which takes about 6 to 8 minutes. Remove the cooked sausage pieces and set them aside.

2. Add the finely chopped onion to the pot and sauté it in the residual sausage fat for 5 to 7 minutes until it becomes soft and translucent.

3. Stir in the minced garlic, ground cumin, ground coriander, and cayenne pepper. Cook the spices, stirring, for 1 minute until the aromas are fully released.

4. Add the rinsed lentils, chicken broth, and the optional chopped dried apricots. Stir everything well to combine.

5. Bring the mixture up to a boil, then reduce the heat to low, cover the pot, and simmer gently for about 40 to 50 minutes, or until the lentils are tender.

6. Return the reserved Merguez sausage pieces to the pot and heat through for 5 minutes.

7. Taste and adjust the salt as necessary. Serve hot, garnished with a sprinkle of fresh mint for a truly authentic Moroccan finish.

9. Lentil and Italian Sausage Stuffed Bell Peppers

A delightful, shareable meal that combines the luck of lentils and sausage in a vibrant, edible vessel. This recipe is a hearty and colorful main course.

Ingredients

• 4 large bell peppers (any color), halved and seeded

• 1 tablespoon olive oil

• 1/2 pound mild Italian sausage, casing removed

• 1/2 cup cooked brown lentils

• 1/2 cup cooked rice (optional)

• 1/2 cup marinara sauce

• 1/2 cup shredded mozzarella cheese (or parmesan)

• 1/4 cup chopped onion

• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C). Prepare the bell peppers by slicing them in half lengthwise and removing the seeds and membranes. Place the pepper halves cut-side up in a large baking dish.

2. In a medium skillet, heat the olive oil over medium heat. Add the mild Italian sausage meat and cook it, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.

3. Add the chopped onion to the sausage in the skillet and cook for about 5 minutes until the onion is soft.

4. In a mixing bowl, combine the cooked sausage and onion mixture, the cooked brown lentils, the optional cooked rice, and the marinara sauce. Season the filling with salt and pepper and mix everything thoroughly.

5. Spoon the lentil and sausage filling evenly into the eight bell pepper halves, mounding the mixture slightly if necessary.

6. Pour about 1/2 inch of water into the bottom of the baking dish (this prevents the peppers from drying out).

7. Cover the baking dish loosely with aluminum foil and bake for 30 minutes.

8. Remove the foil, sprinkle the shredded cheese evenly over the top of the filled peppers, and bake for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

10. Simple Lentil and Bratwurst Skillet

A quick and straightforward dish that allows the flavors of the quality bratwurst sausage and the earthiness of the lentils to shine.

Ingredients

• 1 tablespoon butter or oil

• 4 uncooked bratwurst sausages, sliced into thick rounds

• 1 small onion, chopped

• 1 cup carrots, sliced

• 1 cup brown lentils, rinsed

• 4 cups chicken broth

• 1 teaspoon caraway seeds (optional)

• Salt and pepper

Directions

1. In a large, deep skillet or frying pan, melt the butter or heat the oil over medium heat. Add the sliced bratwurst sausage rounds and cook for 6 to 8 minutes, turning them frequently, until they are nicely browned on all sides. Remove the sausage and set it aside.

2. Add the chopped onion and sliced carrots to the pan. Sauté for about 5 to 7 minutes until the vegetables begin to soften.

3. Stir in the rinsed lentils, chicken broth, and the optional caraway seeds. Bring the mixture up to a strong boil.

4. Reduce the heat to low, cover the skillet with a lid, and simmer for 30 minutes.

5. Return the browned bratwurst slices to the skillet. Continue to simmer, covered, for an additional 15 to 20 minutes, or until the lentils are completely tender and have absorbed most of the liquid.

6. Season the dish with salt and pepper to taste before serving directly from the skillet.

11. Portuguese Caldo Verde with Lentils and Linguica

A variation on the classic Portuguese soup, replacing some of the potatoes with lentils for a heartier, more nutritional, and luckier take. The spicy linguica adds a characteristic depth.

Ingredients

• 1 tablespoon olive oil

• 8 ounces linguica sausage, sliced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1/2 cup red lentils, rinsed

• 4 cups chicken broth

• 2 medium potatoes, peeled and diced

• 5 cups finely shredded collard greens or kale (stems removed)

• Salt and pepper

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced linguica sausage and cook for about 5 minutes until it is lightly browned. Remove the sausage and set it aside.

2. Add the chopped onion to the pot and sauté for about 5 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Add the rinsed red lentils, chicken broth, and diced potatoes to the pot. Bring the mixture to a boil.

4. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes and lentils are nearly tender.

5. Use a potato masher or an immersion blender to mash/blend about a quarter of the mixture directly in the pot. This is a traditional step that naturally thickens the soup.

6. Stir in the finely shredded collard greens or kale and the reserved linguica sausage slices. Cook for another 5 to 10 minutes, or until the greens are wilted and tender.

7. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve immediately.

12. Lentil and Hot Italian Sausage Ragu

This thick, rich lentil ragu, made with hot Italian sausage, is a powerful and lucky topping for polenta, pasta, or crusty bread, perfect for a deeply satisfying meal.

Ingredients

• 2 tablespoons olive oil

• 1 pound hot Italian sausage, casing removed

• 1 large onion, chopped

• 2 carrots, peeled and diced

• 4 cloves garlic, minced

• 1/2 cup brown lentils, rinsed

• 1 (28 ounce) can crushed tomatoes

• 1 cup beef broth

• 1 teaspoon fennel seeds

• 1 bay leaf

• Salt and pepper

Directions

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the hot Italian sausage meat and cook it, breaking it up with a spoon, until it is thoroughly browned and cooked through. Once cooked, remove the sausage with a slotted spoon and set it aside, leaving the remaining oil and fat in the pot.

2. Add the remaining 1 tablespoon of olive oil to the pot, followed by the chopped onion and diced carrots. Sauté for about 8 to 10 minutes until the vegetables are very soft and tender.

3. Stir in the minced garlic and fennel seeds, cooking for 1 minute until fragrant.

4. Add the rinsed lentils, crushed tomatoes, beef broth, and the bay leaf to the pot. Stir well to combine.

5. Bring the ragu to a boil, then reduce the heat to low. Cover the pot and simmer gently for 45 to 60 minutes, or until the lentils are completely tender and the ragu has thickened to a rich consistency.

6. Stir the reserved cooked sausage back into the ragu and heat through for 5 minutes.

7. Remove the bay leaf. Season generously with salt and pepper. Serve this hearty ragu over your favorite pasta, creamy polenta, or simply with a robust piece of bread.