Start Off The New Year WIth "Good Luck" Lentil Soup

Happy New Year, 2011! Let's get it started with a good hearty soup. Easy to make, bursting with flavor, nutritious, sustainable, tummy comforting and may bring you some prosperity and good luck too!

I am sure most of us are partied out by now and tired of eating rich, delicious holiday treats. With that being said, I have decided not to start out with anything that could harm the health of my wonderful New 'Dishin' with Denise' fans.

First I want to express my admiration for a party host at one of the many parties my husband Richard and I attended during the holiday season. We enjoyed all of the festivities but one party really impressed me. Bayview’s own kind, sweet, generous Muriel Gottesman, sister of former Village Trustee Arlene Handel, hosted a holiday party at her fabulous 1832 Victorian waterfront home, all decked out for Christmas. Not only was the setting spectacular but also the home was historically well preserved, updated and tastefully remodeled.

For such a large home, the party was 'standing room only.' Quite a lot of Bayview folks as well as New York City friends and many other out-of-towner’s traveled long distances to attend Muriel’s party.  I guess they had the “ know” not to miss one when she’s hosting. Thank you for such a delightful cocktail party. I talked my way through your home and met many wonderful new and interesting people. You
were a terrific host and we were fortunate to be on the invite list!

Now, on to the soup!

Traditionally this is what I make every New Year's Day, a big vat of lentil soup. It is an Old Italian tradition and the lentil symbolizes prosperity and is thought to bring long life, and good fortune, because the lentils resemble tiny coins. Even if all of this tradition doesn't sell you on lentil soup, consider the fact that the holidays are officially over, and it just wouldn't feel right if I didn't at least start out with a healthy recipe.

It is 5:30 a.m. again and here goes the chopping and sautéing of onions once more.
I am an early riser. The chopping begins! When most of the rest of the village and my household are still in a deep sleep, I start my dinner, drink coffee, pay bills, organize my desk, and write little notes to me, I pray, and give thanks for my blessings.

Cooking early in the morning also allows the food to sit and the flavors to become savory. I promise you after a long day out to work or school, this meal will delight and satisfy you. As an extra-added benefit it is quite healthy and perhaps might make you wealthy.

As this past summer was coming to an end, I recall making this soup after becoming tired and bored of the many barbeque meats. If you happened to be strolling down Bayview Avenue for an evening walk, you may have spotted me sitting on my porch sharing this meal with Richard, sipping wine, ripping off pieces of a French baguette and hearing the last echoes of the Summer Concerts in the Village Park's bandshell. Our dog, a beautiful Hungarian Vizsla named Seven, lays on the porch just watching all her little friends trot by. How lovely is the moment and how wonderful this warm lentil soup tastes on a cool night. Dining alfresco just makes everything taste better!

I buy my lentils (organic) at located at 114 Main Street, Northport. Their lovely salesperson Kristen is quite helpful and knowledgeable regarding her selection of lentils and dried beans. I purchased 2 bags of regular lentils and decided to mix one bag of red lentils and one bag of blue lentils, for a blended variety.

Each bag is 1 lb. I cook in large pots because I bring food to my elderly mother in law each day, also a neighbor that is home recovering from surgery. I am big on freezing containers for those rare occasions that I don't feel like cooking. I always freeze a couple of containers for my sons, daughter-in-law and grandson. Or just to bring to a friend.

Ingredients:

• 1 Vidalia onion chopped
• 1 leek chopped
• 1 can diced tomatoes or a few fresh or both for a nice color
• 6-7 celery stalks, diced
• 6-7 carrots, diced
• 2 lbs of lentils
• 1-2 large cans College Inn chicken broth I use light and fat free and low sodium
• 1 package of Canadian bacon, diced for flavor (can use a ham bone, Canadian bacon is leaner)
• 1 head of escarole, washed and chopped into pieces
• red pepper flakes (a pinch or desired hot)
• salt, ground black pepper, parsley, fresh basil chopped
• pinch of herbes de provence or, if not available, a pinch of marjoram or oregano
• extra virgin Toscano olive oil from Tuscany pressed and bottled in Italy. This can only be found on the shelves from January through October. (I love Costco's Kirkland brand. Thank God the new harvest is back on the shelves as of this week. Stock up.)

How to:
In a large pot sauté onion, leek, bacon (or pancetta, sausage, or ham bone) with washed lentils, add chopped tomatoes, celery carrots, herbs, and escarole, add 1 or 2 large cans of chicken broth. Cook on low to medium for approximately 1 hour or until vegetables are soft and lentils are tender.
I boil Barilla Ditlini to add if you like. Add before reheating soup, otherwise it gets too soggy. My husband prefers without pasta. For the little ones, adding different pasta shapes may encourage them to eat more of the soup. Now, of course, sprinkle with grated locatelli cheese and enjoy for lunch or dinner.

P.S. Word of warning: most good foods have the "Gas" side effect, so stand your distance!

My advice: Start your meals early in the morning, do it with a happy heart and you will never regret it or be disappointed. Allow your imagination to run free, think color, flavor and freshness. Remember cooking and sharing meals is like building a nest, build one and I guarantee your flock will gather! See you next week.

Your Friend,
Denise