Italians eat lentils on New Year's Eve — they're said to bring wealth in the new year (each one a little coin). Cozy, peppery, perfect for any cold night.
Lenticchie in Umido
Italians eat lentils on New Year’s Eve — they’re said to bring wealth in the new year (each one a little coin). Cozy, peppery, perfect for any cold night.
Ingredients
Method
- Heat olive oil in a heavy pot over medium. Add onion, carrot, celery, garlic, and pancetta. Cook 10 minutes until very soft.
- Add lentils, stir 1 minute. Add tomatoes, rosemary, sage, and bay leaf.
- Pour in 4 cups water (or vegetable broth). Bring to a boil, then lower to a simmer.
- Cook uncovered 35-40 minutes until lentils are tender but not mushy. Stir occasionally; add splashes of water if too dry. Texture should be saucy, not soupy.
- Fish out rosemary stem and bay leaf. Season generously with salt and lots of black pepper.
- Serve with toasted crusty bread, drizzled with olive oil. Or over polenta. Or alongside cotechino on New Year’s.
Notes
Castelluccio lentils from Umbria are the gold standard — they hold their shape. Don’t use red lentils; they fall apart. The traditional New Year’s pairing: cotechino (spiced sausage) on top of the lentils.