I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I’ve always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They’re usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.
Ingredients
For the lentil tomato soup
- 1 cup lentils, washed and picked over
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 stalk of celery, diced
- Salt to taste
- 1 14-ounce can chopped tomatoes, with juice
- 5 cups water
- A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
- Freshly ground pepper to taste
- Grated Parmesan or Gruyère for serving
- 1 to 2 tablespoons chopped flat-leaf parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
239 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 13 grams protein; 366 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four
Preparation
For the lentil tomato soup
- Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
- Advance preparation: This soup will improve overnight, and keeps well for three or four days, though you will probably finish it sooner. It can be frozen for a couple of months. Martha Rose Shulman can be reached at martha-rose-shulman.com
About 1 hour 30 minutes
Dining and Cooking