New year's lentils

Here’s a simple, delicious tradition for New Year's Eve—lentils for luck and prosperity!

All you need is lentils, carrot, celery, and onion. Add half a glass of wine, a tablespoon of tomato paste, and a bay leaf. Simmer everything together for a rich, flavorful dish. Start the year right with this comforting, lucky recipe!

This is a classic dish for New Year's Eve in Italy, but it can certainly be enjoyed throughout the year, particularly on chilly days!

Ingredients

• 2 cups lentils

• 1 carrot

• 1 celery rib

• 1/2 onion

• 2 tbsp olive oil

• 1/2 cup white wine

• 1 tbsp tomato paste

• 1 bay leaf

• Salt and pepper to taste

• Water (about 5 cups)

  
  

Method

1. Soak the lentils: Start by soaking the lentils in cold water for at least 1 hour before cooking.

2. Prep the vegetables: While the lentils soak, chop the onion, carrot and celery.

3. Sauté the veggies: In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped vegetables and cook for 3–5 minutes, until the onion becomes translucent. Be careful not to burn them.

4. Add lentils and wine: Drain the lentils and add them to the pot with the sautéed veggies. Pour in the white wine and stir to deglaze the pot, letting the alcohol evaporate for a minute or two.

5. Add tomato paste and water: Stir in the tomato paste and bay leaf. Then, add enough water (about 4 cups) to fully cover the lentils.

6. Simmer: Lower the heat and cover the pot. Let the lentils cook for about 45 minutes, stirring often.

7. Season: Halfway through cooking, season with salt and pepper to taste. If you notice the mixture starting to dry up, add 1 more cup of water.

8. Final touch: Towards the end, taste the lentils to ensure they’re cooked to your liking. Once ready, serve with a drizzle of raw olive oil for extra flavor.