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These lentil recipes for New Year include a classic stew, salad, soup, patties and risotto, plus quicker variations. They offer practical ways to include lentils in a festive meal, with vegetarian options and advice on preparation, portions and storage. Their association with prosperity is a tradition, not a promise.

Looking for lentil recipes for New Year? Lentils feature in festive good-luck traditions, but they also make useful everyday ingredients. Choose from five preparations below, with variations to suit your table.

Why Eat Lentils at New Year?

The custom of serving lentils at New Year is associated with wishes for prosperity: their small, rounded shape is often compared with coins.

Symbolism and Tradition

In traditions such as the Italian New Year meal, lentils symbolise hoped-for abundance. Enjoying them is a cultural custom, not a way of guaranteeing financial luck.

Practical and Nutritional Qualities

Lentils provide plant protein and fibre and can be an economical ingredient for soups, salads and main dishes. The nutritional value of the finished dish depends on what else is added.

Ways to Include Them in Your Meal

• Serve seasoned lentils as a side dish or prepare a chilled lentil salad.
• Make a warming soup or add cooked lentils to a risotto.
• Shape lentil patties as a small starter or party snack.
• If you enjoy the prosperity symbolism, use a paper coin illustration on a place card rather than putting real coins in or beside food, especially around children.
• Cooked black-eyed beans or chickpeas offer different flavours and textures. They need their own cooking instructions and are not interchangeable with dry lentils in the timings below.

Choose the preparation that fits your menu and the amount of cooking you want to do on the day.

Useful Ingredients for Lentil Dishes

The following is a guide to common ingredients, not an extra list to add to every recipe. A dish based on 250 g dried lentils may provide about four substantial portions, depending on the additions.

• 250 g dried green or brown lentils — good for dishes where the lentils should keep their shape. Alternative: red lentils cook differently and tend to break down, making them better suited to soup.
• About 750 ml–1 litre stock — the amount depends on the recipe and packet instructions. Alternative: water or stock made at the concentration stated on the label.
• 2 tbsp olive oil — for softening vegetables. Alternative: another suitable cooking oil; clarified butter changes the dietary suitability.
• 1 medium onion, chopped — a useful flavour base. Alternative: chopped leek.
• 2–3 garlic cloves, chopped. Alternative: a little garlic powder, added according to its strength and your taste.
• 1 medium carrot, diced. Alternative: pumpkin or sweet potato, with cooking time adjusted.
• 1 celery stick, chopped. Optional: omit if unwanted or unsuitable; celery is an allergen.
• 1 bay leaf — remove before serving. Alternative: a sprig of thyme, removing any woody stalk.
• 1 tsp ground cumin. Alternative: smoked paprika for a different flavour.
• 1 tsp sweet or smoked paprika — another seasoning option. Optional: black pepper to taste.
• Salt, to taste — check the stock and any bacon or cheese before adding more; a fixed teaspoon may be unnecessary.
• 1 tbsp cider vinegar or lemon juice — add at the end to taste. Alternative: a little white balsamic vinegar.
• 2 tbsp chopped parsley and chives — the Brazilian herb mixture often called cheiro-verde. Alternative: coriander if preferred.
• Optional savoury additions — bacon, sausage or cooked ham, in the quantity specified for the dish and cooked as required. Vegetarian alternative: smoked tofu or sautéed mushrooms.
• Grated cheese, optional — choose a suitable vegetarian hard cheese if required; traditional Parmesan is not vegetarian.

Practical Tips

Liquid and timing: follow the lentil packet for boiling, simmering and water requirements. Green and brown lentils often take longer than split red lentils; the times in a recipe are only guides.

Texture: cook salad lentils until fully tender but still intact. Soup lentils can be softer; none should remain hard or undercooked.

Simple substitutions: onion, garlic and a little cumin can make a good base. Cook meat additions thoroughly according to their instructions; browning alone is not proof of doneness.

Ingredients for Five Lentil Recipes

Ingredients for classic stewed lentils:

• 250 g dried green or brown lentils, picked over and rinsed.
• 750 ml vegetable or chicken stock, plus extra water if needed — follow the lentil packet’s requirements.
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped — or garlic powder to taste.
• 1 medium carrot, diced — pumpkin is an alternative.
• 1 celery stick, chopped, optional — or a little chopped leek.
• 1 bay leaf — or a thyme sprig.
• 1 tsp ground cumin — or smoked paprika.
• Salt and pepper, to taste
• 2 tbsp chopped parsley and chives — plus an optional 1 tbsp lemon juice or cider vinegar to finish.
• Optional: 100–150 g bacon or sausage — cook fully as directed before adding. Smoked tofu or cooked mushrooms are alternatives; use vegetable stock for a vegetarian dish.

Lentil Salad

Ingredients:

• 200 g cooked, drained green or brown lentils — weigh after cooking or draining a tin. Dry and cooked weights are not interchangeable.
• 10 cherry tomatoes, halved — or chopped plum tomatoes.
• ½ red onion, thinly sliced — soak briefly in cold water and drain if you prefer a milder taste.
• 1 small cucumber, diced — remove watery seeds if needed.
• 50 g feta, optional — use ready-to-eat seasoned tofu for a vegan variation.
• 3 tbsp olive oil, for the dressing.
• 1 tbsp cider vinegar or lemon juice
• Salt, pepper and chopped parsley or mint, to taste.
• Optional: 2 tbsp chopped walnuts or seeds — check guests’ allergies; seeds are not universally safe substitutes for nuts.

Lentil Soup

Ingredients:

• 250 g dried lentils, picked over and rinsed.
• 1.2 litres vegetable or chicken stock, with extra water if required by the lentils.
• 1 onion, chopped
• 2 carrots, diced — or a small sweet potato.
• 2 garlic cloves, chopped
• 1 tomato, chopped — or 2 tbsp tomato purée.
• 1 tsp ground cumin — paprika can replace some if preferred.
• 1 bay leaf, removed before serving.
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: 150 g cooked chicken or fully cooked sausage — or cooked mushrooms for a vegetarian version with vegetable stock.

Lentil Patties

Ingredients:

• 200 g cooked lentils, drained very well — weigh the cooked lentils, not 200 g dry.
• 1 egg — an egg-free variation uses 1 tbsp ground linseed mixed with 2 tbsp water and left to thicken; test the binding before cooking a full batch.
• Up to 60 g plain flour — add gradually. Chickpea flour changes the texture and also needs cooking thoroughly; check gluten-free suitability if needed.
• ½ onion, grated — squeeze out excess liquid.
• 1 garlic clove, finely chopped
• 1 tbsp chopped parsley
• 1 tsp ground cumin — or smoked paprika.
• Salt and pepper, to taste
• A little oil for shallow-frying or brushing — an oven option is described below.
• Optional: 50 g grated cheese — choose vegetarian cheese if required, or omit for an egg-free vegan version.

Lentil Risotto

Ingredients:

• 200 g cooked green or brown lentils, drained and kept separate from the uncooked rice.
• 250 g arborio or carnaroli rice
• About 1 litre hot stock — add gradually and have a little hot water available if needed.
• 1 small onion, finely chopped
• 2 tbsp olive oil or butter, for cooking the onion.
• 100 ml dry white wine, optional — omit if avoiding alcohol and use a little more stock as needed.
• 50 g grated Parmesan — or vegetarian hard cheese. For a vegan version, use nutritional yeast to taste rather than assuming the same quantity.
• Salt and pepper, to taste
• 2 tbsp cold butter, optional, for finishing.
• Chopped parsley or thyme leaves, to finish.

How to Prepare Each Lentil Dish

Method for classic stewed lentils:

1. Pick over and rinse 250 g dried lentils, removing any stones or debris. Check the packet’s boiling instructions.
2. Soften the chopped onion and garlic in the 2 tbsp olive oil. If using optional bacon or sausage, cook it fully according to its instructions and set aside to add later.
3. Add carrot and optional celery and cook for a few minutes, stirring.
4. Add the lentils, 750 ml stock and bay leaf. Bring to the boil and follow any initial boiling instruction on the packet before reducing the heat.
5. Simmer until the lentils and vegetables are fully tender, often around 20–30 minutes or longer depending on the lentils. Add hot water if the pan becomes dry.
6. Stir in cumin and the optional fully cooked addition, then heat thoroughly. Season to taste and remove the bay leaf or woody herb stalk.
7. Finish with the parsley and chives and optional lemon juice or vinegar to taste. Serve hot.

Lentil Salad

Method:

1. Use 200 g cooked, drained lentils. If cooking from dry, follow the packet, cool promptly and weigh 200 g after cooking; do not use the same weight dry as if it were cooked.
2. Whisk the olive oil, vinegar or lemon juice and seasoning together.
3. Combine the cooled lentils with tomatoes, drained red onion and diced cucumber.
4. Add optional feta or ready-to-eat tofu and the nuts or seeds if suitable.
5. Toss with dressing and chopped herbs, cover and refrigerate for 15–30 minutes before serving. Keep chilled until needed.

Lentil Soup

Method:

1. Soften the onion and garlic in the measured olive oil without burning them.
2. Add diced carrot and chopped tomato or tomato purée and stir for a few minutes.
3. Add the dried lentils, 1.2 litres stock, bay leaf and cumin. Bring to the boil according to the lentil packet instructions.
4. Reduce to a simmer and cook until the lentils and vegetables are fully tender, allowing about 20–30 minutes or longer as needed. Add liquid if required.
5. Remove the bay leaf. For a smoother texture, blend a portion with a suitable hand blender, following its hot-liquid instructions and avoiding splashes.
6. If using the optional cooked chicken, sausage or mushrooms, add them now and heat until steaming hot throughout. Season and serve; an extra drizzle of oil or herbs is optional rather than required.

Lentil Patties

Method:

1. Measure 200 g fully cooked, well-drained lentils. Cool promptly if freshly cooked, then pat away excess moisture.
2. Mash with a fork and mix in grated drained onion, garlic and parsley.
3. Add the egg or thickened linseed mixture, cumin, seasoning and enough of the 60 g flour to bind. Mix in the optional cheese if using; do not taste the raw egg or flour mixture.
4. Shape small, shallow patties. If too wet, check drainage and add a little more flour only as needed; test one before making the whole batch.
5. Shallow-fry in a little oil over moderate heat, turning until golden and fully cooked through. Alternatively, brush with oil and bake at about 200°C/180°C fan, turning once and checking after 20–25 minutes. Time depends on thickness: the centre must be thoroughly cooked, with 75°C for 30 seconds or an equivalent safe combination as a check.
6. Drain on kitchen paper if needed and serve hot with a suitable dip.

Lentil Risotto

Method:

1. Heat the stock and keep it gently hot while cooking the rice.
2. Soften the onion in the measured 2 tbsp oil or butter.
3. Add the rice and stir for about a minute to coat it in the fat.
4. If using wine, add it and stir until most of the liquid is absorbed. This does not guarantee that all alcohol has evaporated.
5. Add hot stock a ladleful at a time, stirring regularly and adding more as the rice absorbs it. Follow the rice packet as a guide; the rice should become tender with a little bite rather than a hard centre.
6. When the rice is nearly ready, stir in the 200 g cooked lentils and continue until everything is steaming hot throughout. Add a little hot water if the stock runs out before the rice is ready.
7. Off the heat, stir in the cheese and optional finishing butter until creamy.
8. Adjust seasoning, add herbs and serve promptly. Cool leftover rice dishes quickly, ideally within an hour, refrigerate and use within 24 hours; reheat only once until steaming hot throughout.

Variations and Substitutions

Adapt flavours and ingredients thoughtfully. Changing lentil type, binding ingredients or rice can require a different liquid quantity and cooking time.

Classic Lentil Variations

• Vegetarian: use vegetable stock and replace meat with smoked tofu or cooked mushrooms. Check any cheese garnish too.
• A thicker stew: add a medium diced potato or ½ cup pumpkin purée, allowing the potato to cook fully and adjusting the liquid.
• Less added salt: choose lower-salt stock or water and season sparingly at the end.
• Different spices: replace cumin with about 1 tsp curry powder, adjusting to its strength.
• Tinned lentils: use the drained weight, not the total tin weight. A single 400 g tin is not equivalent to 250 g dried lentils; scale the other ingredients down or use enough tins for the cooked quantity required, with much less liquid.

Lentil Salad Variations

• Vegan: replace feta with ready-to-eat seasoned tofu or a little nutritional yeast. This changes flavour and nutrition rather than automatically making the dish lighter.
• More crunch: add the optional 2 tbsp chopped nuts or seeds, checking allergies.
• Gluten-free: check the lentils, seasoning and any accompaniments for gluten and cross-contact. Quinoa or rice may be suitable sides, with their own safe cooking and storage methods.
• Creamy dressing: replace the oil-and-vinegar dressing with seasoned plain yoghurt, keeping the salad chilled.

Lentil Soup Variations

• Creamier texture: blend part of the soup safely or add about 120 ml suitable plant-based cream and heat through.
• Savoury additions: use the optional 150 g cooked chicken or suitable tofu. If switching to red lentils, use them in place of the dried lentils and follow their shorter cooking instructions rather than adding them raw at the end.
• A little heat: add chilli flakes to taste, starting with less than ½ tsp if mild food is preferred.
• Without ready-made stock: use water and herbs, then adjust seasoning.

Lentil Patty Variations

• Egg-free: try 1 tbsp ground linseed thickened with 2 tbsp water, checking that a test patty holds together. Omit dairy cheese too for a vegan version.
• Gluten-free: a suitable chickpea or rice flour can change binding and texture; add gradually and test. Cook the flour thoroughly and prevent cross-contact.
• Baked: brush with oil and bake at about 200°C/180°C fan, turning once and checking the centre. Using less frying oil is not a complete assessment of nutritional value.
• Different flavours: use the optional grated cheese, extra herbs or a small amount of chopped olives, adjusting salt.

Lentil Risotto Variations

• Pearl barley: this makes a different dish with its own longer cooking time and liquid requirements. Barley contains gluten.
• Vegan: use vegetable stock, oil or suitable plant-based butter, and nutritional yeast to taste instead of cheese. Check wine suitability if using it.
• Softer lentils: a little cooked red lentil can make a creamier variation. Add it fully cooked and heat the whole dish thoroughly.
• Fresh finish: add finely grated lemon zest and chopped herbs.

General Substitution Tips

• Lentil type: green and brown lentils usually retain more shape; split red lentils soften and break down. Choose for the intended result.
• Stock: dilute cubes according to their label and account for their salt and allergens.
• Texture: salad lentils should be fully tender while remaining intact; soup can be softer.
• Spices: cumin, paprika and curry blends provide different flavours. Begin modestly and adjust.
• Convenience: ready-to-eat tinned lentils work well in salads and quick dishes. Drain and weigh them, and follow opened-tin storage instructions.

Serving Combinations

• Vegetables: carrot, celery, pumpkin and sweet potato pair well with lentils.
• Accompaniments: smoked tofu, properly cooked meat or a suitable grain can make the meal more substantial.
• Fresh herbs: parsley, chives, coriander or basil add flavour at the end.

Presentation and Pairings for New Year’s Eve

A few simple choices can make lentil dishes look inviting without elaborate table decorations.

Presentation Ideas

• Use contrasting dishes: pale bowls show darker lentils clearly; use food-safe boards for dry accompaniments.
• Keep stands stable: use proper serving stands if varying height. Do not balance hot dishes on books hidden beneath fabric.
• Finish with herbs: parsley, chives or a little lemon zest add colour and aroma.
• Show texture: a little oil on soup or a suitable crunchy garnish can provide contrast. Label any nuts or seeds.
• Small portions: use bowls for individual servings, bringing out fresh batches rather than leaving rice dishes standing warm.

Flavour Pairings

• Drinks: sparkling water with citrus is a simple option. If serving wine to adults who want it, a crisp white or fruity red can accompany different lentil dishes; pairing is a matter of preference.
• Accompaniments: bread and a little suitable hard cheese can complement a lentil dish.
• Finishing flavours: herbs and a little vinegar or lemon can brighten the dish without dominating it.
• Sides: crisp vegetables or a green salad provide a contrasting texture.

Serving Tips

• Leave space: avoid overcrowding plates and serving areas.
• Use colour: herbs, carrots and tomatoes add natural contrast.
• Serve at suitable temperatures: serve soups, patties and risotto freshly hot, and keep salads chilled until needed. Hot-holding equipment should maintain at least 63°C; otherwise serve small batches promptly.
• Label clearly: identify ingredients, allergens and suitable dietary alternatives where guests can read them.

Festive Details

• Prosperity symbolism: a paper motif or place card can acknowledge the tradition without introducing coins into the food area.
• Lighting: battery-operated candles or warm lighting provide atmosphere without an open flame near serving dishes or fabric.
• A tasting table: offer modest portions so guests can try different preparations, keeping reserves properly chilled or hot.

Good presentation works best alongside clear labels, sensible portions and appropriate temperature control.

Quicker Lentil Variations for New Year’s Eve

The following variations offer additional ways to use lentils. Where cooked lentils are specified, prepare them safely ahead or use ready-to-eat tinned lentils.

Quick Lentil Salad

A simple salad that is quick to assemble when the lentils are already cooked and cooled.

• 200 g cooked, drained lentils — or the same drained weight from a ready-to-eat tin. This matches the modest salad quantities below.
• 10 cherry tomatoes, halved, or a chopped plum tomato.
• ½ red onion, thinly sliced.
• 1 small cucumber, diced and drained if watery.
• 3 tbsp olive oil
• 1 tbsp cider vinegar or lemon juice
• Salt and pepper, to taste.
• 2 tbsp chopped parsley or mint

1. Prepare the cooked, drained and cooled lentils, or drain ready-to-eat tinned lentils and weigh 200 g.
2. Whisk the oil, vinegar or lemon juice and seasoning.
3. Combine lentils, tomatoes, onion and cucumber.
4. Dress the salad and toss gently.
5. Finish with herbs, adjust seasoning and refrigerate until serving.

Simple Lentil Soup

A warming soup; total time depends on the lentils and includes preparation as well as simmering.

• 200 g dried lentils, picked over and rinsed.
• 1 litre vegetable stock, made according to the label if using a cube, with extra water if needed.
• 1 medium carrot, diced.
• 1 small onion, chopped.
• 2 garlic cloves, chopped.
• 1 tsp ground cumin — or smoked paprika.
• 2 tbsp olive oil
• Salt and pepper, to taste.

1. Soften onion and garlic in the oil.
2. Add carrot and cook for a couple of minutes, stirring.
3. Stir in lentils, stock and cumin. Bring to the boil as directed on the lentil packet.
4. Simmer until lentils and vegetables are tender, checking after 20–25 minutes and allowing longer where needed.
5. If wanted, blend a portion using equipment suitable for hot soup and following its instructions, then combine again.
6. Finish by adjusting seasoning. Extra oil or chopped herbs are optional garnishes.

Lentils with Rice and Sausage

A substantial dish using lentils, rice and sausage. Because the grains may have different cooking times, cook the lentils separately before combining rather than assuming both will finish together.

• 150 g dried green or brown lentils, rinsed and cooked separately according to the packet.
• 200 g long-grain rice — brown rice needs its own longer method and water quantity.
• Water or stock as directed for the rice and lentils — a fixed litre added to both together is not reliable across varieties.
• 150 g sausage, cooked fully according to its packet and sliced, or suitable tofu for a vegetarian version.
• 1 onion, chopped.
• 2 garlic cloves, chopped.
• 2 tbsp olive oil
• Salt and pepper, to taste.

1. Soften the onion and garlic in the oil while the lentils cook separately.
2. Prepare the sausage as directed until fully cooked, then slice and keep ready for prompt use. Browning the surface alone is insufficient for raw sausage.
3. Add the rice to the onion pan and stir briefly to coat.
4. Pour in the liquid required by the rice packet and cook until tender. Fold in the drained cooked lentils and sausage near the end and heat everything thoroughly, adding a little hot water if needed.
5. Serve promptly after adjusting seasoning. Cool rice leftovers quickly, ideally within an hour, refrigerate and use within 24 hours; avoid another reheating cycle if previously cooked ingredients have already been reheated in this dish.

Quick Pan-Fried Lentil Patties

A small starter using already-cooked lentils. Time depends on shaping and the thickness of the patties.

• 200 g cooked, well-drained lentils
• ½ onion, grated, with excess liquid squeezed out.
• 1 egg — or 1 tbsp ground linseed thickened with 2 tbsp water for an egg-free trial.
• Up to 60 g plain or chickpea flour — add gradually; both need thorough cooking.
• Salt, pepper and 1 tsp ground cumin
• A little oil for the frying pan

1. Mash the cooked lentils roughly with a fork.
2. Mix in onion, egg or thickened linseed, flour and seasoning until the mixture binds. Do not taste it raw.
3. Heat a little oil in a non-stick frying pan over moderate heat.
4. Shape small, flattened patties and cook on both sides until golden and fully cooked in the centre. Two or three minutes per side is only a starting guide, not proof that egg and flour are cooked.
5. Drain if needed and serve hot with a suitable dip.

Quick Lentil Spread

A simple spread for bread, toast or vegetable sticks.

• 200 g cooked, drained lentils
• 2 tbsp tahini or olive oil — tahini contains sesame. Plain yoghurt gives a different, non-vegan texture unless a suitable plant-based version is used.
• 1 small garlic clove
• 1 tbsp lemon juice
• Salt, pepper and up to 1 tsp ground cumin, to taste.

1. Place the cooked lentils and remaining ingredients in a food processor.
2. Blend until smooth, adding a little drinking water if needed to loosen.
3. Taste with a clean spoon and adjust seasoning and lemon.
4. Serve with bread or vegetables, keeping the spread refrigerated until needed and using it within 48 hours or the shorter ingredient instruction.

Preparing Lentil Dishes Together

Cooking with family can make preparation part of the celebration. Choose jobs appropriate to each person’s abilities and supervise children around food and equipment.

Jobs to Share

• Children: help rinse lentils under supervision, stir a ready-to-eat salad or add herbs. Keep dry pulses away from very young children who may put them in their mouths.
• Teenagers: measure ingredients and help with suitable chopping tasks under supervision.
• Adults: manage hot pans, cooking checks and any frying.
• Family recipe keepers: share a familiar method or a genuine memory associated with the dish.

Keep the Process Simple

• Explain one step at a time: short tasks make it easier for everyone to follow.
• Demonstrate carefully: show safe cutting and shaping techniques, and taste only food that is safe to eat, never raw egg or flour mixtures.
• Use a timer: it helps track cooking, but does not replace checking doneness.

Keep a Record

• Take photographs: record preparation or finished dishes with participants’ permission, keeping phones away from active cooking hazards.
• Make a short video: record a useful step to revisit another year; ask before sharing images of other people.
• Write recipe cards: note the version actually cooked, including quantities and any successful adjustments.
• Create a family notebook: add genuine memories alongside the recipes.

Edible Gifts

• A dry lentil kit: pack dry lentils and separately wrapped spices in a clean food-safe container, with ingredients, allergens and cooking instructions.
• Cooked gifts: lentil patties are perishable. Keep them safely chilled or frozen during transport and give clear storage and reheating instructions rather than treating them as shelf-stable biscuits.
• Label the gift: include the dish name, preparation date, allergens and storage advice.

Enjoying the Meal Together

• A flavour guessing game: invite guests to identify herbs, but disclose allergens and ingredients to anyone who needs that information; participation is optional.
• Share a memory: invite guests to talk about a favourite moment from the year.
• Thank the helpers: acknowledge everyone’s contribution without turning it into a competition.

Practical Safety

• Organise the worktop: measure ingredients and keep raw food, ready-to-eat dishes and utensils separate.
• Supervise children: keep hot pans and sharp tools out of reach and assign suitable tasks.
• Choose manageable recipes: avoid too many last-minute tasks and allow time for cooling and refrigeration.

Choose a Lentil Dish for Your Celebration

These lentil dishes offer different textures and flavours for New Year’s Eve. Pick the preparation that suits your household, whether you enjoy the traditional symbolism or simply like lentils.

Visit the I Love Christmas blog for more festive recipes, decorating ideas and seasonal inspiration.

Keep notes on the version you make so you can repeat it or adjust it next time.

Lentil Recipes for New Year: Frequently Asked Questions

Why are lentils eaten at New Year?

They are associated with wishes for prosperity in traditions such as the Italian New Year meal, partly because their shape resembles coins. This is symbolism rather than a promise of financial luck.

How should I store cooked lentils?

Cool and refrigerate within one to two hours at 5°C or below, then use within 48 hours or sooner according to ingredient instructions. Rice dishes need faster cooling, ideally within an hour, and use within 24 hours. Freeze suitable portions promptly if keeping longer.

Can I use tinned lentils?

Yes. Ready-to-eat tinned lentils are useful for salads and quick dishes. Use the drained weight, reduce added liquid and cooking time, and do not treat one 400 g tin as equivalent to 250 g dried lentils.

How can I make the recipes vegetarian or vegan?

Use vegetable stock and suitable tofu or mushrooms instead of meat. Check cheese for vegetarian suitability; for vegan dishes, replace or omit eggs, butter and dairy cheese as well, and check other ingredients.

Which lentils suit each recipe?

Green and brown lentils tend to retain their shape for salads and risotto. Split red lentils soften and break down more readily, which suits soup. Follow packet cooking instructions and make sure all lentils are fully tender.

Can I prepare these dishes ahead?

Yes, where you can cool, refrigerate and serve them safely. Risotto is best finished near serving time; rice leftovers should be cooled quickly and used within 24 hours. Reheat only once until steaming hot throughout, and avoid repeatedly reheating previously cooked additions.

Sources and Further Reading

• Italia.it: New Year traditions in Italy
• NHS: a balanced vegetarian diet
• UK Government: cooking food safely
• Food Standards Agency: chilling food
• UK Government: handling flour safely
• Food Standards Agency: allergen guidance