Copyright 2018 Art of Living, PrimaMedia,Inc/Maria Liberati
In ‘il mio laboratorio’ (my laboratory) as I call my ‘ cucina’…. filled with ingredients for testing recipes for my upcoming books. For today’s lunch I had a choice of 4 different variations on the lentil soup that I and (my culinary assistant-Alessandra) prepared. The hearty recipe which is really more of a traditional one in the mountains of Abruzzo this time of year- is what I enjoyed for lunch.
As tradition goes, eating lentil soup around the beginning of the year assures prosperity in the New Year. If you really want to seal in the prosperity..enjoy a bowl of lentil soup before your New Year’s eve meal, and at the stroke of midnight eat 12 grapes…
Here is the chosen recipe..enjoy
2 cups of dry lentils soaked overnight in 4 cups of water
2 tblsps of extra virgin olive oil
2 garlic cloves
1 slice of fresh onion
1 can of Polpa di Pomodoro (finely chopped tomatoes)
2 whole carrots
1 whole celery stick
Pinch of salt
4 slices of crusty bread broiled with drizzled olive oil
Saute olive oil, garlic and onion in soup pot and when just about golden add in tomatoes, lentils with water soaked in, whole carrots and celery. Cover and stir every so often. Cook until liquid just about evaporates and lentils are tender. If lentils have not finished cooking and liquid evaporates add in some water..
Arrange 2 slices of crostini bread in each soup dish, pour soup over bread and enjoy. You can even drizzle a little olive oil on top..
And if you want to know how healthy this dish is for you (too healthy for such a delicious dish) find out here:
Here’s Wishing a Happy and Healthy New Year and a special thank you to all my subscribers!
For more delicious, artisan, Italian recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions- 2nd Edition
