These stewed Italian lentils are the perfect side dish, made with an Italian soffritto a rich tomato and red wine broth! We love them for good luck on New Year's Day, but we serve lentils as a side dish all year long!
Looking for more easy Italian side dishes? Try our Eggplant Caponata, Grilled Zucchini alla Scapece, Stewed Italian Broad Beans (Fava Beans), or Italian Lacinato Kale Recipe (Tuscan).
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Why Serve Lentils on New Year's Day
Some believe that it can bring you a year of good fortune to have lentils on New Year's Day. There's some ancient Roman lore that lentils in leather purses were given to friends as a gift for good luck. The lentils looked somewhat like ancient Roman coins.
I think for me, I've usually eaten like a cafone for the past two months and this Italian Lentils dish is a great way for me to soak in some vegetables and have a nice healthy meal. Other lentils dishes I may make on New Year's Day are White Bean Lentil Soup or Sausage and Lentil Soup.
It's not just a New Year good luck charm but also a wonderfully easy side dish to shake it up from potatoes or rice!
Ingredient Notes and Substitutions
- Lentils. I use green lentils for my recipe, but you could also use brown lentils. Green lentils are slightly nutty, while brown can be rather mild. For this recipe, stick with whole lentils instead of split lentils so that they hold their shape.
- Red Wine. I use a Cabernet Sauvignon or Merlot. I like to use a nice dry red wine.
- Tomato Paste. I like to add a bit of tomato paste directly to the pan to caramelize, to add a slightly sweet tomato flavor to the dish
- Vegetables. I use carrots, onions, and celery, but you could add or substitute mushrooms, zucchini, or chopped escarole. Simple dishes like lentils or Escarole and Bean Soup are classic Italian dishes with just a few simple ingredients.
- Chicken broth. Switch to vegetable broth for a vegetarian option!
*Please see the recipe card below for more information on the ingredients.
How to Make Italian Lentils
I love these stewed Italian Lentils because you can make them in the morning and reheat them in the afternoon, and they're almost better leftover! We usually enjoy these for lunch with some Cast Iron Chicken Breast or some Italian Chicken Cutlets.
Step 1: Place a large saucepan on medium heat and add 2 tablespoon olive oil. Once hot, stir in the carrots, celery, and onion. Sauté for 8 minutes, until softened.
Step 2: Add the tomato paste to the saucepan in a place where it directly touches the pan. Let it sit for 2 minutes to caramelize in the pan.
Step 3: Then stir the tomato paste through the vegetable mixture and season with salt and pepper. Sauté for 3 more minutes.
Step 4: Stir in the lentils and coat well with the mixture.
Step 5: Pour in the red wine and bring to a simmer. Simmer until the red wine is completely absorbed.
Step 6: Add the chicken broth and the bay leaf and bring to a boil. Lower the heat and bring to a low simmer. Cover and simmer for 25 minutes.
Step 7: Remove the bay leaf. Remove the lentils from the heat and stir in the fresh chopped parsley. The lentils should be tender, with a little broth remaining for dipping bread. If they become dry before becoming tender, add a splash of broth.
Serve with crunchy Italian bread for dipping.
Italian lentils are a delicious, hearty side dish I love to serve with lunch or dinner. Lentils can be a great way to break up the week if you make the same starches over and over again.
Pro-Tips
- Sauté the vegetables until soft before adding the lentils to bring out the most flavor in the dish by allowing the natural sugars to caramelize.
- Caramelize the tomato paste in the pan by placing it directly on the pan until it darkens for a more intense tomato flavor.
- Let the lentils soak up the wine completely before adding the broth to concentrate the flavor into the lentils and reduce any bitterness.
- Always serve with bread to soak up the extra sauce.
- Keep the lentils at a gentle simmer and check their texture before serving. The cooking time is a guide; tenderness is the goal.
- Adjust the consistency at the end. If the lentils are tender but too brothy, simmer uncovered briefly. If they're too thick, stir in a splash of broth.
FAQs about Lentil Side Dishes
I use green or brown lentils. Both are whole lentils and can simmer for a while to absorb flavor. I would avoid any split lentils as they may become very mushy.
Some Classic Italian lentil recipes are Lenticchie in Umido (stewed lentils) or lenticchie brasate with cotechino.
If you want more broth, you could make a lentil soup instead of these stewed lentils, like our Barley Lentil Soup. If you want less broth, you could cut out ½-1 cup of broth. I prefer a little extra broth to dip my bread in at the end.
Store leftovers in airtight containers in the refrigerator for 3-4 days, refrigerating them within two hours of cooking. Freeze for longer storage.
Reheat in a saucepan with a splash of broth, stirring occasionally. Add more broth as needed to loosen them.
What to Serve with Italian Lentils
Italian lentils can be served on their own with a piece of Italian bread for dipping, or they can be a side dish to so many dishes!
- Pork. You could add some ground pork with Homemade Italian Sausage Seasoning or serve it with Italian Ring Sausage (Chevalatta).
- Vegetables. Add some more vegetable side dishes to your plate, like Sauteed Rapini with Garlic or Garlic Parmesan Green Beans.
More Italian Side Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Save this Recipe So You Don't Forget it
I mean c'mon we all know you're gonna forget!
Italian Lentils
Equipment
- 1 large saucepan
Ingredients
- 2 tablespoon olive oil
- 2 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup dried green lentils
- 4 cups chicken broth
- ½ cup red wine
- 1 bay leaf
- 3 tablespoon freshly chopped parsley
Instructions
- Place a large saucepan on medium heat and add 2 tablespoon olive oil. Once hot, stir in the carrots, celery, and onion. Sauté for 8 minutes, until softened.
- Add the tomato paste to the saucepan in a place where it directly touches the pan. Let it sit for 2 minutes, then stir it into the vegetable mixture and season with salt and pepper. Sauté for 3 more minutes.
- Stir in the lentils and coat well with the mixture. Then pour in the red wine and bring to a simmer. Simmer until the red wine is completely absorbed. Add the chicken broth and the bay leaf, and bring to a boil. Lower the heat and bring to a low simmer. Cover and simmer for 25 minutes.
- Remove the bay leaf. Remove from the heat and combine fresh, chopped parsley with the lentils. The lentils should be tender, with a little broth remaining for dipping bread. If they become dry before becoming tender, add a splash of broth. Serve with crunchy Italian bread for dipping.
Video
Pro-Tips
- Sauté the vegetables until soft before adding the lentils to bring out the most flavor in the dish by allowing the natural sugars to caramelize.
- Caramelize the tomato paste in the pan by placing it directly on the pan until it darkens for a more intense tomato flavor.
- Let the lentils soak up the wine completely before adding the broth to concentrate the flavor into the lentils and reduce any bitterness.
- Always serve with bread to soak up the extra sauce.
- Keep the lentils at a gentle simmer and check their texture before serving. The cooking time is a guide; tenderness is the goal.
- Adjust the consistency at the end. If the lentils are tender but too brothy, simmer uncovered briefly. If they're too thick, stir in a splash of broth.
Alison Fichter says
Can you freeze the left overs ?
Vincent DelGiudice says
Yes but, they will be less al dente, and a lot mushier. Still worth freezing though.
Gloria says
Great recipe, easy to make
Pamela Cabrera says
Hi! Would it be okay to add ditalini or some other small pasta to the lentils?
Thank you
Vinny DelGiudice says
If you're cooking them in there, you're gonna need a lot more liquid. but if you're cooking separate, it should be fine.
Pamela Cabrera says
I added extra broth and it worked out perfectly!
Ann Luce says
So delicious. Really the best lentils I’ve ever had or made and I do make them! Thank you! Followed your directions but did add a couple chicken artichoke sausages I had in fridge- browned with the veg. Thanks so much.
Gerry says
There is no info on when the parsley is used. Garnish?
What size carrots?
Vinny says
2 medium carrots. Parsley is a garnish.
Pfund says
Delicious and easy, thank you!
Becca says
Wow! This was so flavorful and amazing! Loved the consistency too- nice and hearty. The whole family loved it. The only thing I did differently was add some garlic powder with the spices and sautéed maybe about 1tsp of minced garlic. Will definitely be making this again and in a bigger batch!
Beth Rossi says
Made this for New Year's Day! It was delicious and easy to make!
Vinny says
A delicious side dish with tons of flavor! Try this one for New Year's Day!