There are a lot of New Year’s themed food and recipes floating around the Internet this week. I’ve even seen a few lists for the best hangover food to combat those New Year’s Eve liquid indulges.
Though I didn’t need a hangover remedy today, I did want to create a recipe that would be fitting for the first day of the new year.
Growing up, my family didn’t really have a traditional food or a special dish specifically for New Year’s Day. But I know that many cultures eat food that they consider to be lucky to start the year off right.
In the U.S. people eat black-eyed peas, which, some believe, show humility and will lead to good fortune. In China and Japan, it’s long noodles, which symbolize longevity. Spaniards eat a dozen grapes at midnight (one for each stroke of the clock) and each sweet grape equals a good month. In Italy and many other countries, people eat lentils, which resemble coins and are believed to signify wealth.
I liked the sound of that and actually had most of the ingredients on hand, so I decided to make Rosemary Red Lentils.
This recipe is adapted from Martha Stewart’s Rosemary Lentils.
Rosemary Red Lentils
- 1 cup red lentils
- 1/2 onion, chopped finely
- 2 sprigs rosemary
- 2 bay leaves
- 1 Tbsp. tomato paste
- 1 Tbsp. olive oil
- Salt and pepper
Add 5 cups water, red lentils, onion, rosemary, bay leaves, and tomato paste to a medium saucepan. Bring to a boil. Reduce heat to a medium-low and allow lentils to simmer until tender, about 20-25 minutes. The recipe calls to drain the lentils as the next step, but I like my lentils to have a stew-like consistency so I skipped this. Then add the olive oil, and salt and pepper to taste. Serve with a glass of bubbly.