In Italy, lentils (lenticchie) are particularly eaten on New Year’s Eve (Capodanno) as they are one of the most enduring symbols of good luck, prosperity and abundance. As the old year concludes and the new one begins, bowls of lentils are placed on tables across the country, consumed with the hopeful belief that they will bring financial security and good fortune in the months ahead.
If you believe in tradition, eat them before midnight and make a wish for the year ahead.
The Symbolism of Lentils
The symbolism is ancient. Lentils’ small, round, coin-like shape has long been associated with money and wealth. This idea dates back to Roman times, when lentils were exchanged at the turn of the year in the hope they would transform into coins. Over centuries, this belief became embedded in Italian food culture, turning lentils into an essential New Year ritual rather than an everyday superstition. Some traditions even claim that the more lentils you eat, the greater your prosperity will be.
Traditional Pairings
Lentils are commonly paired with rich pork dishes such as cotechino or zampone but are equally satisfying when prepared on their own or with vegetables, herbs and olive oil. They can be served warm and garnished as a salad. These gently braised lentils are rich, comforting and symbolic, a dish to welcome prosperity in the coming year without being heavy. I have included a traditional and cultural recipe for lentils with cotechino on my blog.
I also enjoy braising good quality pork sausages with lentils. I am particularly fond of both of these dishes but it is also suitable for a warm Australian evening or as a salad for a barbecue. It can be eaten warm at room temperature or even the following day. In fact, like most lentil dishes, it improves with time.
This dish is more commonly associated with the north of Italy, but as we know, food habits change. Recipes travel. Traditions adapt. Just as panettone has become a Christmas fixture in Australia, lentils have found their way onto many New Year tables well beyond Italy. Lentils are traditionally eaten at the turn of the year because their coin-like shape symbolises wealth and abundance. This simple preparation allows their meaning — and flavour — to shine, making it a perfect dish to usher in the New Year with intention, restraint, and hope.
Customising and Enjoying Your Lenticchie di Capodanno
I have always prepared lentils in this manner, so I have never considered writing a recipe. For those who prefer Indian or Middle Eastern flavours, it is simple to omit the bay, rosemary and thyme and add Indian or Middle Eastern spices.
The cooking method will look familiar. Onion, carrot, and celery make their inevitable appearance — the Italian usual suspects. This soffritto forms the base of countless soups, braises, and stews, and it works just as well here.
You can easily adjust quantities. Add more lentils if you like leftovers (and you should). They reheat beautifully, and with a little extra liquid can even be turned into soup the next day — particularly welcome if you are living somewhere cooler than I am.
Serve warm or at room temperature or as a salad with a few additional simple ingredients.
And do appreciate the leftovers. The flavours deepen over the next few days. Very good eating indeed.
Italian New Year’s Lentils with Olive Oil, Garlic & Herbs
(Lenticchie di Capodanno all’Olio d’Oliva)
INGREDIENTS
4–6 as a side or light main
- 250 g dried lentils (Green lentils or Puy lentils)
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, lightly crushed
- 2–3 tbsp extra virgin olive oil, plus extra to finish
- 1 bay leaf
- A small sprig of rosemary or thyme
- Vegetable stock or water (as needed)
- Sea salt and freshly ground black pepper
METHOD
Rinse the lentils thoroughly. If using high-quality small lentils, soaking is not necessary.
In a wide saucepan, warm the olive oil over gentle heat. Add the onion, carrot, celery, and garlic. Cook slowly until soft and fragrant, without browning.
Stir in the lentils, bay leaf, and herbs. Coat well in the aromatic base.
Add enough stock or water to cover the lentils by about 3 cm. Bring to a gentle simmer.
Cook uncovered for 25–35 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Add more liquid if needed.
Season with salt and pepper towards the end of cooking. Remove the bay leaf and herb sprigs.
Serving Suggestions and Tips
Serve warm in a shallow bowl, make it glistening with a generous drizzle of extra virgin olive oil.
For a salad add a little lemon zest, lemon juice or wine vinegar and for brightness finely chopped parsley.
Pair with sautéed greens, roasted vegetables, or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavours improve overnight.
Add left over vegetables to lentil salads.
COTECHINO AND LENTILS; NEW YEAR’s EVE and CHRISTMAS
