I’ve been told that the Italians have a tradition of eating lentils on New Years Day to bring them “riches” in the New Year. However, the Sicilians insist that you should have lasagna, “for luck”. Nick and I decided that there was no point in having riches if one was not also lucky, so I set about preparing both items.
For the lentils, I decided to make lentil soup. Now, the one (and only) time I’ve had lentil soup was at a Tibetan restaurant about 12 years ago, so I started with this recipe from Alton Brown. I did double the recipe, used canned tomatoes, and regular pepper as I couldn’t find Grains of Paradise here.
Look Mom! I even chopped the veggies neatly!
However, in my excitement to use canned tomatoes, I neglected to realize that the house didn’t have a can opener, which led to this:
Yes, that is a corkscrew in the background and yes, that is what I used to open the can. Don’t judge.
Once the aromatics are soft everything else just goes into the pot:
A side-effect of my stove only having “high” and “very high” – all the liquid cooked off before the lentils were completely soft, so I had to add a bunch of water.
Once the water had cooked down I used my stick blender to mash everything up, and served with freshly grated parmesan:
It was delicious, which is a good thing, as we still have about a gallon left (lentils grow a lot – don’t double the recipe unless you are feeding the Boy Scouts).
Everyone has a lasagna recipe, so I won’t go into too much detail on that (unless requested), other than giving you a glimpse of the final product: