Italian Lentils with Sausage (New Year’s Tradition)

Published: January 2020 Updated: December 2024

Lentils and sausage is our Italian New Year’s recipe — a dish we’ve prepared for decades to welcome the year ahead.

Traditionally eaten on New Year’s Eve, this humble meal comes from a time when simple, peasant cooking symbolized hope, abundance, and good fortune. Today, we still make it with the same sense of excitement, carrying that hope forward into the year to come.

Lentils and Sausage: An Italian New Year’s Tradition

In our home, Christmas usually belongs to gammon and festive roasts — but once the calendar turns, lentils and sausage take center stage. It’s comforting, affordable, deeply satisfying, and filled with meaning.

While traditionally made with cotechino, it isn’t always easy to find — so we often use a good-quality pork sausage instead. The spirit of the dish remains the same: rich sausage, tender lentils, and the belief that the more you eat, the more luck you’ll carry into the year ahead.

Why You’ll Love This Recipe

• Just as delicious any time of year
• Rooted in Italian New Year’s tradition
• Made with simple, affordable ingredients
• Naturally comforting and deeply satisfying
• Flexible — works with pork meat or cotechino (the idea is the fattier the better but honestly if you can find good quality pork meat you’re winning for this recipe)
• Perfect for feeding a crowd or meal prep

What Is Cotechino?

Cotechino is a traditional Italian pork sausage originating from the Modena region in Northern Italy. The name comes from “cotenna”, meaning rind, as it traditionally includes pork rind, meat, and fat — giving it a rich, soft texture.

It’s commonly served with lentils on New Year’s Eve and New Year’s Day as a symbol of abundance. When cotechino isn’t available, a rich pork sausage works beautifully and keeps the spirit of the dish intact.

Ingredients for Lentils and Sausage

Please find the full quantities in the recipe card below.

For the Lentils

• Extra virgin olive oil
• Onions, finely chopped
• Carrots, finely chopped
• Celery stalk, finely chopped
• Garlic cloves, minced
• Salt and black pepper (kosher salt or any other salt on hand)
• Tomato paste
• Spices 
• Bay leaves, (1–2)
• Dried brown lentils, rinsed
• Water, vegetable stock, or chicken stock
• Beef cubes

For the Sausage

• Cotechino or good-quality pork sausage

Ingredient Tips & Substitutions

• Wine: Add a small splash of red or white wine while the lentils simmer for extra depth.
• Garlic: Use 2 cloves instead of 3 if you prefer a milder garlic flavor.
• Tomato paste: Completely optional — we often leave it out for a more traditional, rustic result.
• Vegetables: For a lighter base, use just 1 carrot and 1 celery stalk.
• Cooking liquid: Water or stock both work well. If using stock, consider skipping the beef cubes.
• Beef cubes: Added purely for flavor. If using stock, check sodium levels carefully to avoid over-salting.

How to Make Italian Lentils with Sausage

Step 1: Prepare the Base (Soffritto)

In a large pot or saucepan, heat the extra virgin olive oil over medium-low heat.
Add the finely chopped onion, carrot, celery, and garlic with a pinch of salt.

Cook gently for 8–10 minutes, stirring often, until the vegetables are soft and fragrant. This slow cook builds the base flavor — avoid browning.

(Tip: You can finely chop by hand or use a food processor and pulse for control.)

Step 2: Build the Lentils

Stir in the tomato paste and spices, cooking for about 1 minute to deepen the flavor.
Add the uncooked lentils, bay leaves, and beef cubes.

Pour in enough water (or your chosen cooking liquid) to fully cover the lentils by about 3–4 cm.

Bring to a gentle boil, then reduce to a steady simmer.

Step 3: Simmer Until Tender

Let the lentils cook uncovered for 30–40 minutes, stirring occasionally.
Check liquid levels during cooking and add more water if needed to prevent sticking.

The lentils should be tender but not mushy, with a thick, spoonable consistency.

Step 4: Taste & Adjust

Once the lentils are cooked, taste and adjust seasoning with salt and pepper.
Remove bay leaves before serving.

Step 5: Cook the Sausage

While the lentils are simmering, cook the sausage separately.

Heat a pan over medium heat and cook the cotechino or pork sausages, turning occasionally, until well browned and cooked through — about 12–15 minutes.

Rest briefly, then slice or serve whole.

Step 6: Serve

Spoon the lentils into bowls or onto a serving platter and top with the sausage.
Finish with a drizzle of olive oil and fresh herbs if using.

Serve hot and enjoy — whether it’s New Year’s Eve or any comforting day of the year.

Variations

Pugliese Style: Skip the vegetables and tomato paste — cook lentils simply with olive oil, garlic, bay leaf, salt, and water
Vegetarian: Omit sausage and finish with olive oil and sautéed mushrooms
Spicy: Add chili flakes or spicy Italian sausage
Wine-Rich: Replace part of the liquid with white or red wine

Recipe Tips

Lentils should be tender but hold their shape
Keep the heat gentle — rushing dulls flavor
Sausage adds salt, so season lentils lightly at first
This dish improves after resting

Storage & Make-Ahead

Fridge: Up to 4 days in an airtight container
Freezer: Lentils freeze well (without sausage) for up to 3 months
Reheat: Gently on the stovetop with a splash of water
Perfect for lunchboxes and make-ahead meals.

FAQs: Lentils and Sausage

Can I make lentils and sausage without cotechino?

Yes. While cotechino is traditional, good-quality pork sausage works beautifully and is far more accessible. The key is using a rich, fatty pork sausage, which symbolizes abundance and gives depth to the dish.

What type of lentils work best for lentils and sausage?

Dried brown lentils are ideal. They hold their shape during cooking and create a hearty, comforting base. Avoid red or yellow lentils, which break down too quickly and become mushy.

Do I need tomato paste in lentils and sausage?

No — tomato paste is optional. Leaving it out gives a more traditional, rustic flavor. Adding a small amount adds warmth and color but changes the profile slightly.

Can I use stock instead of water?

Yes. Vegetable or chicken stock adds depth, but be mindful of salt levels. If using stock, you may want to skip the beef cubes to avoid over-seasoning.

Why are beef cubes included?

They’re optional and used purely for umami and richness. Traditionally, lentils were cooked simply, but beef cubes add depth when using water instead of stock.

Should I cook the sausage in the lentils or separately?

For best texture and flavor, cook the sausage separately until browned, then serve it over the lentils. This keeps the sausage juicy and allows the lentils to absorb flavor without becoming greasy.

Can lentils and sausage be made ahead?

Yes — this dish tastes even better the next day. The flavors deepen as it rests, making it perfect for New Year’s Day or relaxed entertaining.

What to Serve With Lentils and Sausage

Bread: Crusty bread or garlic toast
Vegetables: Roasted butternut, smashed potatoes or mashed potatoes.
Salads: Caprese, spinach salad, tomato cucumber salad
Dessert: Fruit salad or amaretto affogato

Final Note

This is more than a recipe — it’s a tradition carried forward with hope, warmth, and good food. Whether you cook it on New Year’s Eve or a quiet winter evening,Extra virgin olive oil

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