Traditional Italian New Year's Recipe: Lentil Soup
Looking to find something to cook this New Year’s Eve? We’ve got you. If you are a lover of all-things Italian culture and cuisine, then, lentil soup is the perfect belly-warming dish to eat for the last day of the year. At our Alpine hotel, we enjoy cooking up comfort food especially during the winter time as the Italian Alps become freezing cold - and we highly recommend this dish.Without a doubt, you will enjoy this simple recipe - have a read.
Source: Cooking Classy
“SYMBOLISES PROSPERITY AND GOOD LUCK”
Throughout Italy, lentil is a key ingredient among many Italians for the new years. We bet you’re wondering why? With their coin-like shape, it is believed that by eating lentils, it will bring prosperity for the new year. This ‘traditions’ seems to extend back to the Roman times when people would fill their bags with lentils in the hope that the next time they open it - it will turn into gold coins! This custom is called ‘Scarsella’. Italy is full of interesting traditions all-throughout the year, including Italian Christmas Traditions and customs like Aperitivo.
METHOD
Place the olive oil in a wide pan over medium-high heat, then combine the minced onions and sauté until lightly golden brown. Salt to taste.
Lower the heat to medium and mix in the carrots, celery, garlic & bay leaf, lightly cook until the vegetables begin to soften. Once the vegetables are ready, stir in the tomato paste, cook for about 5 minutes stirring continually. Add the tomatoes, breaking them up with a spoon in the pan and simmer for 15 minutes to create a flavorful soup base.
Add lentils to the soup, stirring to coat the lentils. Add the cups of water, stir and bring to a boil. Once the soup comes to a boil, reduce the heat to a simmer, partly close the pot and proceed to stew for 1 hour or until the lentils are tender but not falling apart.
Pour the hot soup into bowls. Add the garnishes: chopped parsley, toasted bread cubes and a drizzle of Extra Virgin Olive oil. Then if needed, grate some Parmigiano on top.
INGREDIENTS
⅓ cup olive oil
1 medium onion, minced
Kosher salt to taste
2 medium carrots, peeled and diced
1 stalk of celery, diced
2 cloves of garlic, finely minced
1 bay leaf
2 Tbs. tomato paste
12 oz. canned plum tomatoes, preferably San Marzano
1 pound of lentils, rinsed several times with cool water
6 cups of fresh water
Freshly ground black pepper
⅓ cup olive oil
½ cup Italian parsley leaves chopped
½ cup freshly grated Parmigiano, optional
Extra Virgin Olive Oil
Why not stay at Albergo Miramonti? We are located within the Alps, with a Hotel Spa, relaxing Cigar Lounge and an Italian Restaurant that serves local Valtellina Cuisine.
For more articles about the Italian Alps and Northern Italy, read our blog: