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" Lentils represent good luck in Italy and
are traditionally eaten on New Year’s Day, perhaps because they
look like little coins, or because they are so abundant.
Economical
and hearty, this rich soup may help to usher in a prosperous,
healthy, and fortunate New Years." |
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Soups, Stews, Broths |
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INGREDIENTS:
1/3 cp olive oil
2 large yellow onions chopped
1 celery stalk chopped
1 carrot, diced
3 garlic cloves chopped
2 bay leaves
1/3 cp chopped flat-leaf parsley
1/4 cp tomato paste
1 pound dried lentils
Few drops smoke flavoring
Salt preferably Kosher
Freshly ground black pepper
Extra-virgin olive oil
Freshly-grated Parmigiano-Reggiano cheese
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DIRECTIONS:
In a large stockpot, heat the olive oil over medium-low heat. Add
onions, celery, carrot, and garlic, and cook, stirring
occasionally, until the vegetables are softened, about 10 minutes.
Add bay leaves, parsley, tomato paste, lentils, and smoke
flavoring, if using, to the pot. Season to taste with salt and
pepper.
Add 2 1/2 quarts water, stir well, and bring to a boil, then
reduce the heat to a simmer and cook for 1 hour.
Remove bay leaves and adjust the seasonings if needed. If the soup
is too thick, stir in more water. Serve with a drizzle of olive
oil and some Parmigiano-Reggiano.
Servings: 6 |
