I don’t know if you have big plans or little plans for New Year’s Eve, with family or friends. But I do know, that here in Italy no matter what you do you cannot and must not forget to eat your Italian Lentil Soup at midnight!
Italians are a very superstitious group. They eat Lentils at Midnight, which represent luck and prosperity in the coming new year.
Sometimes the lentils are made with Sausages in a Tomato Sauce or sometimes without. This year I decided to make my Italian Lentil Soup without.
My mother-in-law always made a delicious homemade Lentil soup with her homemade sausages. These days her health is not the best and we worry about her, but she is strong and will pull through.
She doesn’t cook anymore. She leaves that up to her daughter. But I certainly remember the days when we would all get excited with the thought of eating Nonna’s homemade pasta, pizza or ravioli. I’m so glad I paid attention.
I think she will approve of this delicious veggie packed Italian Lentil Soup, not only will it hopefully bring you luck but it is also a healthy comfort-food soup for the New Year.
It isn’t really necessary to soak lentils but I like to let them soak for about an hour (40-60 minutes), they seem to cook better and are softer. You can spend that time cutting your veggies.
Then all you do is mix it all together and let it simmer for approximately 30 minutes. I like to cut some bread, top it with a little shredded cheese, melt it in the oven and serve it with a big bowl of this Italian Lentil Soup.
A Healthy and Prosperous New Year to you and your family. Buon Appetito!
Italian Lentil Soup
Ingredients
- 1 cup dried Lentils (soaked for 40-60 minutes rinsed and drained)
- 2 tablespoons olive oil
- 1 clove garlic chopped
- 1 onion chopped
- 2 celery stalks chopped
- 1 medium potato chopped
- 1 small zucchini chopped
- 2 carrots chopped
- 1 bouillon cube vegetable if desired
- 1/2 teaspoon salt
- hot pepper flakes to taste if desired
- 1 teaspoon oregano
- 5 cups water
- pinch of thyme
Instructions
- In a large pot add oil, garlic and onion heat on low-medium until onion is transparent, then add chopped celery, potato, zucchini and carrots and cook for approximately 10 minutes stirring occasionally, then add lentils, spices and water and bouillon cube, let simmer for approximately 30 minutes or until veggies are tender. Serve immediately with crusty Italian bread (melted cheese optional) Enjoy!
Nutrition
I just wanted to let you know that I have some plans for the blog in 2016, including an E-Book collaboration with 40+ amazing food bloggers that will be released in January. “5 minute Healthy Snacks”. I will keep you posted on its release and thanks again for helping An Italian in my Kitchen become something that I love to share with all of you. See you in the New Year!
