Thanksgiving is 11 months away, so we don’t need to worry about turkey for a long time. Hanukkah is over, and the latkes were fantastic. Christmas just passed us, and we’ve got enough tamales to feed an army.
So wait, what do we eat at New Year’s, again?
In America, it seems to be your family’s call, but going around the world, it looks like there are some more established New Year’s mealtime traditions. Take Italy, for example; because of the flat, and coin-like shape of lentils, Italian families typically eat a lentil dish near midnight as an omen of financial prosperity and good fortune in the coming year.
Sounds good to us; let’s send you off into 2019 with a full belly, so that your wallet might feel just as full over the next year. Above all things, all of us at Flourish and our friends at Harvest wish you a full and happy heart this New Year’s day!
- 2 cups uncooked Lentils
- 2 quarts stock of your choice
- 1 Onion, diced fine
- 1 Carrot, diced fine
- 4 garlic cloves, minced
- 1/4 cup medicated olive oil (click link to learn to prepare this!)
Start by slowly heating up the olive oil in a large dutch oven. Add the vegetables and a pinch of salt. Sautee and stir on medium low for about 5 minutes until soft and fragrant. Pour in lentils, and continue to stir for 2 minutes. Add 1 quart of stock and cover. Check after 15 minutes and add more stock as needed, until desired consistency is reached.
If you have some leftover ham from the holiday, chop it up and add it in with the lentils! It is important to note that lentil cooking time will vary based on variety. I like to keep an inch of liquid on top of the lentils as they slowly simmer. Boiling them will cause them to mash, which makes for a great side dish.
Enjoy the added terpene therapy of cooking at home!