In many cultures, serving lentils on New Year's Day is a powerful tradition. Their small, coin-like shape symbolizes wealth and prosperity, ensuring that your financial luck grows throughout the year. As the world turns the page, incorporate this humble, hearty legume into your celebrations with these 13 lucky, delicious, and easy-to-make recipes.
1. Classic Italian Lentils with Sausage
This traditional Italian dish is hearty, flavorful, and a staple on New Year's Day, often served immediately following midnight.
Description
A comforting stew of brown or green lentils simmered in a savory broth with Italian sausage, tomatoes, and aromatic vegetables.
Ingredients
Brown or Green Lentils: 1 cup
Italian Sausage: 1 lb, casing removed
Diced Tomatoes: 1 (14.5 oz) can
Onion: 1, diced
Celery: 2 stalks, diced
Carrots: 2, diced
Garlic: 3 cloves, minced
Chicken or Vegetable Broth: 4 cups
Dried Thyme: 1 teaspoon
Olive Oil: 2 tablespoons
Directions
Heat olive oil in a large pot. Add sausage and cook, breaking it up, until browned. Remove the sausage and set aside, leaving fat in the pot.
Add onion, celery, and carrots to the pot and sauté until softened, about 7 minutes. Add garlic and thyme; cook for 1 minute.
Stir in the lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
Return the sausage to the pot. Simmer for another 10 minutes to allow flavors to meld. Season with salt and pepper.
2. Portuguese Lentil Soup (Sopa de Lentilhas)
A simple, nourishing soup that focuses on the earthy flavor of the lentils, often brightened with a splash of vinegar.
Description
A rustic, deep-flavored lentil soup with potatoes and collard greens, offering warmth and sustained energy for the new year.
Ingredients
Green Lentils: 1 cup
Potatoes: 2, peeled and diced
Collard Greens: 1 bunch, chopped
Smoked Paprika: 1 teaspoon
Vegetable Broth: 6 cups
Bay Leaf: 1
Olive Oil: 2 tablespoons
Directions
Rinse the lentils. In a large pot, combine the lentils, potatoes, broth, smoked paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
Stir in the chopped collard greens. Continue to simmer until the potatoes are tender and the greens are wilted, about 10 more minutes.
Remove the bay leaf. Drizzle with olive oil before serving.
3. New Year's Hoppin' John (Adapted)
While traditionally made with black-eyed peas, this adaptation uses lentils to maintain the "coin" symbolism while providing a different texture.
Description
A savory mixture of lentils, rice, smoked ham hock or bacon, and spices, representing a wish for a lucky and prosperous year.
Ingredients
Brown Lentils: 1 cup
Rice: 1 cup
Smoked Bacon or Ham Hock: 4 oz, chopped
Onion: 1, diced
Green Bell Pepper: 1, diced
Vegetable Broth: 3 cups
Directions
Cook the bacon or ham hock in a pot until crisp (if using bacon, reserve the fat). Remove the meat and set aside.
Sauté the onion and bell pepper in the pot until soft.
Add the lentils and rice, stirring to coat. Pour in the broth. Bring to a boil, then cover and reduce heat to low.
Simmer for 20-25 minutes, or until all the liquid is absorbed and the rice and lentils are tender. Stir in the smoked meat before serving.
4. Spicy Red Lentil Dal (Indian)
This bright, flavorful recipe uses red lentils, which are known for cooking quickly and yielding a creamy texture.
Description
A comforting Indian lentil curry, or dal, seasoned with turmeric, ginger, and a traditional tempering of mustard seeds and chilies.
Ingredients
Red Lentils (Masoor Dal): 1 cup
Water: 3 cups
Turmeric: 1 teaspoon
Ginger: 1 inch piece, grated
Mustard Seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Dried Red Chili: 2
Ghee or Oil: 2 tablespoons
Cilantro: For garnish
Directions
Rinse the lentils. Combine lentils, water, turmeric, and ginger in a pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are completely soft and creamy.
In a small pan, heat ghee or oil. Once hot, add mustard seeds. When they splutter, add cumin seeds and dried chilies. Cook for 30 seconds.
Pour the hot spice mixture (the tarka) over the cooked dal. Garnish with fresh cilantro.
5. Lentil Shepherd's Pie with Sweet Potato Topping
A vegetarian take on a classic comfort food, the lentils provide a hearty base for a prosperous start.
Description
A savory lentil and vegetable filling baked beneath a creamy, slightly sweet topping of mashed sweet potatoes.
Ingredients
Brown Lentils: 1 cup, cooked
Sweet Potatoes: 3 large, mashed
Vegetable Stock: 1 cup
Mushrooms: 1 cup, sliced
Peas and Carrots: 1 cup, frozen
Onion: 1, chopped
Red Wine: 1/4 cup (optional)
Directions
Sauté the chopped onion until translucent. Add mushrooms and cook until softened.
Stir in the cooked lentils, frozen vegetables, vegetable stock, and red wine (if using). Simmer for 10 minutes until the liquid reduces slightly. Pour the filling into a baking dish.
Spoon the mashed sweet potatoes over the lentil mixture, smoothing the top.
Bake at 375°F (190°C) for 20-25 minutes until the topping is lightly browned and the filling is bubbly.
6. Mediterranean Lentil Salad
A cold, zesty salad perfect for a lighter, refreshing start to the new year.
Description
Green lentils tossed with cherry tomatoes, cucumber, red onion, fresh parsley, and a bright lemon-oregano vinaigrette.
Ingredients
Green Lentils: 1 cup, cooked and cooled
Cherry Tomatoes: 1 cup, halved
Cucumber: 1, diced
Red Onion: 1/4 cup, finely chopped
Fresh Parsley: 1/4 cup, chopped
Olive Oil: 3 tablespoons
Lemon Juice: 2 tablespoons
Dried Oregano: 1/2 teaspoon
Directions
In a small bowl, whisk together the olive oil, lemon juice, and oregano for the vinaigrette.
In a large bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, and fresh parsley.
Pour the vinaigrette over the salad and toss gently to combine. Serve chilled or at room temperature.
7. Moroccan Spiced Lentil Tagine
This flavorful North African dish is traditionally slow-cooked and full of warm spices.
Description
Brown lentils cooked in a rich, sweet-and-savory broth with chickpeas, dried apricots, and a blend of Moroccan spices like cumin, coriander, and cinnamon.
Ingredients
Brown Lentils: 1 cup
Chickpeas: 1 (15 oz) can, drained
Dried Apricots: 1/2 cup, chopped
Onion: 1, chopped
Cumin, Coriander, Cinnamon: 1 teaspoon each
Ginger: 1/2 teaspoon, ground
Vegetable Broth: 4 cups
Tomato Paste: 2 tablespoons
Directions
Sauté the onion in a pot until soft. Stir in the spices and cook for 1 minute until fragrant.
Add the lentils, chickpeas, and tomato paste. Stir well to coat.
Pour in the vegetable broth and bring to a simmer. Cover and cook for 35-40 minutes, or until lentils are tender.
Stir in the chopped apricots during the last 5 minutes of cooking. Serve with couscous.
8. Lentil Loaf (Vegetarian Meatloaf)
A satisfying, dense loaf that slices beautifully, making it an excellent centerpiece for a New Year's dinner.
Description
A firm, savory loaf made from cooked lentils, breadcrumbs, walnuts, and herbs, topped with a tangy tomato glaze.
Ingredients
Cooked Green Lentils: 2 cups, mashed slightly
Breadcrumbs: 1 cup
Walnuts: 1/2 cup, chopped
Onion: 1/2 cup, finely diced
Eggs: 2, beaten
Ketchup or Tomato Paste: 1/4 cup (for glaze)
Mustard: 1 tablespoon (for glaze)
Dried Sage: 1 teaspoon
Directions
Preheat oven to 350°F (175°C).
In a large bowl, combine the mashed lentils, breadcrumbs, walnuts, diced onion, beaten eggs, and sage. Mix well.
Press the mixture into a standard loaf pan.
Whisk together the ketchup/tomato paste and mustard to create the glaze. Spread the glaze evenly over the top of the loaf.
Bake for 45-50 minutes until firm and the glaze is caramelized.
9. Lentil and Potato Curry (Vegan)
A creamy, comforting curry that pairs the earthiness of lentils with tender potatoes.
Description
A mild, deeply flavorful curry where red lentils and diced potatoes are cooked in a coconut milk-based sauce with curry powder and garam masala.
Ingredients
Red Lentils: 1 cup
Diced Potatoes: 2 cups
Coconut Milk: 1 (13.5 oz) can
Curry Powder: 2 teaspoons
Garam Masala: 1 teaspoon
Onion: 1, diced
Garlic: 2 cloves, minced
Vegetable Broth: 1 cup
Directions
Sauté the onion and garlic in a pot until soft. Stir in the curry powder and garam masala and cook for 30 seconds.
Add the rinsed lentils, diced potatoes, coconut milk, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and potatoes are tender and the sauce has thickened.
10. German Lentil and Frankfurters Stew (Linseneintopf)
A classic German comfort dish, often featuring vinegar and traditionally served with bread.
Description
A tangy, thick stew of brown lentils and root vegetables, finished with chopped frankfurters (or German sausage) for a traditional touch.
Ingredients
Brown Lentils: 1 cup
Frankfurters or Smoked Sausage: 4, sliced
Potatoes: 2, diced
Carrots: 2, diced
Onion: 1, diced
Vegetable Broth: 5 cups
Bay Leaf: 1
White Wine Vinegar: 1 tablespoon
Directions
Combine the rinsed lentils, potatoes, carrots, onion, broth, and bay leaf in a large pot. Bring to a boil, then simmer for 30-40 minutes until the lentils are tender.
Stir in the sliced frankfurters and white wine vinegar. Simmer for 5 more minutes to heat the sausage through. Remove the bay leaf before serving.
11. French Lentils with Shallots and Herbs (Le Puy)
Using the small, prized Le Puy lentils, this side dish is elegant and flavorful.
Description
Delicate, dark green Le Puy lentils cooked until tender and then tossed with caramelized shallots and a blend of fresh herbs (like thyme and parsley).
Ingredients
Le Puy Lentils: 1 cup
Shallots: 3, finely sliced
Vegetable Broth: 3 cups
Fresh Thyme Sprigs: 3
Fresh Parsley: 2 tablespoons, chopped
Butter or Olive Oil: 2 tablespoons
Directions
Melt butter/oil in a saucepan. Add the sliced shallots and cook over low heat until deeply caramelized and soft, about 10 minutes. Remove half the shallots and set aside.
Add the rinsed lentils, broth, and thyme sprigs to the pan with the remaining shallots. Bring to a simmer, cover, and cook for 20-25 minutes until the lentils are tender but still hold their shape.
Remove the thyme. Toss the cooked lentils with the reserved caramelized shallots and fresh parsley.
12. Lentil and Mushroom Patties
These lentil "burgers" are a fun way to incorporate luck into a casual New Year's meal.
Description
Hearty, pan-fried patties made from blended brown lentils, sautéed mushrooms, and oats, perfect for serving on buns or alongside a salad.
Ingredients
Cooked Brown Lentils: 2 cups
Mushrooms: 1 cup, finely chopped
Quick Oats: 1/2 cup
Onion: 1/2 cup, finely diced
Garlic: 2 cloves, minced
Worcestershire Sauce (or soy sauce): 1 tablespoon
Oil: For frying
Directions
Sauté the onion, garlic, and chopped mushrooms until all the moisture has evaporated.
In a food processor, pulse the cooked lentils, sautéed mixture, oats, and Worcestershire/soy sauce until the mixture holds together but still has texture.
Form the mixture into 6-8 patties.
Heat oil in a skillet. Pan-fry the patties for 5-7 minutes per side until golden brown and heated through.
13. Sweet Lentil Porridge (Adapted)
An unexpected, sweet way to eat lentils, popular in some parts of the Middle East and Asia.
Description
A warm, creamy dessert or breakfast made from red lentils cooked with milk, sugar, and spiced with cardamom and saffron.
Ingredients
Red Lentils: 1/2 cup
Milk (Dairy or Non-Dairy): 2 cups
Sugar: 1/4 cup (adjust to taste)
Cardamom Pods: 3, crushed
Saffron Threads: A pinch (optional)
Dried Fruit/Nuts: For topping
Directions
Rinse the lentils until the water runs clear.
Combine the rinsed lentils, milk, sugar, and crushed cardamom in a saucepan.
Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for 20-30 minutes until the lentils have completely broken down into a thick, creamy porridge. Stir in the saffron threads if using.
Serve warm, topped with your choice of dried fruit and nuts.
