I’m not quite sure when the tradition started in my family, but, every New Year’s Day we all would visit my grandparent’s house and each have a spoonful of lentil soup.
According to old Italian tradition (I am 100% Italian), the coin-shaped lentil beans are served as part of a lavish feast to ring in the New Year. The thought behind it is, having a spoonful of lentils will bring you good luck or wealth.
I wonder what would happen this year if I ate a whole bowl?
Lentil soup is easy to make and can be prepared easily.
Here’s my recipe, but there are plenty out there. I’ve tweaked it over the years to reflect the tastes of my husband and I.
Lentil Soup
Serves 6
Ingredients:
1/2 lb of lentils
1 cup of water
4 cups of chicken stock (1 32 oz. container)
2 tbsp olive oil
2 carrots chopped or minced (I like mine minced)
1/2 small onion chopped
1 clove of garlic, crushed
1 cup of homemade tomato sauce (store bought works too!)
1/4 cup fresh grated Parmesan cheese
1/4 stick of pepperoni chopped into small pieces (this can also be omitted. We like to add meat and spice.)
salt to taste (I would add it at the very end if it needs it)
Steps:
Rinse lentils well in a colander. Set aside.
Over med-high heat, saute onions, carrots, pepperoni in the olive oil for about five minutes. Add the garlic toward the end of the five minutes because it tends to brown the quickest.
Add lentils and grated Parmesan cheese to saute mixture and just toast the beans while stirring all together for about a minute.
Add water, chicken stock and tomato sauce. Bring everything to a boil, then lower to a simmer, cover and cook together for 30 minutes or until tender. Stir occasionally.
Soup will thicken upon standing. I like it best the next day, that’s when it’s nice and thick.
Sprinkle with more grated cheese on individual bowls.
Happy New Year!
