Zuppa di lenticchie di Capodann (Italian New Year Lentil Soup)
Zuppa di lenticchie di Capodann (Italian New Year Lentil Soup) is a traditional Italian recipe for a classic vegetarian lentil-based soup that's traditionally served for luck just after midnight on New Year's Eve. The full recipe is presented here and I hope you enjoy this classic Italian version of: Italian New Year Lentil Soup (Zuppa di lenticchie di Capodann).
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In Italy, lentil soup is served after midnight. Can’t stay up that late? Have an early dinner or make it on New Year’s day and enjoy abundance and prosperity in the new year!
The lentil was originally thought to bring good luck by the ancient Romans, as it resembled a coin and expanded when cooked representing prosperity and luck in the new year and lentils were offered as a gift to friends and family on New Year’s Day.
Ingredients:
2 tbsp olive oil
3 medium-sized carrots, diced
1 medium yellow onion, diced
4 garlic cloves, minced
1.5l vegetable stock
2 x 400g tins diced tomatoes
300g dried brown lentils, rinsed and picked over
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly-ground black pepper, to taste
1 medium courgette (zucchini), diced
200g kale or spinach, chopped
1 tbsp fresh lemon juice
grated Parmesan cheese, for serving (optional)
Method:
Place a large pan over medium-high heat. When hot add the olive oil and use to fry the carrots and onions for 2 minutes then add garlic and fry or 2 minutes more.
Pour in the vegetable stock and tomatoes. Add in the lentils, basil, oregano, thyme then season to taste with salt and freshly-ground black pepper.
Bring to a boil then reduce the heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
Add in the courgette and kale and simmer for 10 minutes longer, (if using spinach wait and only add it during the final 2 minutes of cooking).
Stir in the lemon juice and add up to 250ml (1 cup) of water to thin the soup so it reaches your desired consistency (note that, as the soup rests, the lentils soak up more of the stock).
Serve warm garnished with grated Parmesan cheese, if desired.
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