Traditionally Italian eat lentils for new years eve. I like to make this soup on new years day or any time. The lentils represent roman coins to bring prosperity for the new year. I place charcuterie board out with a variety of salami, crusty bread, and a block of parmesan cheese for shredding over the soup. I know the salami is supposed to be good for the new year, I am not sure why. Let me know in the comments if you know more about the traditions of eating pork for the new year.
Makes 4 Servings
Carbs 32.0g Protein 12.0g
Ingredients
1 tbsp extra virgin olive oil
1/2 medium red onion
2 medium carrots
2 cloves garlic
2 tbsp tomato paste
1/4 cup white wine
1 tbsp chicken soup base
1 tsp oregano
1 tsp thyme
1 14.5oz can diced tomatoes
1 cup dried lentils
3 1/2 cups water
rind of parmesan cheese
1 cup fresh spinach
Directions
In a soup pot, warm olive oil. Chop red onion and carrots. Sauté in oil until onions are soft. Grate garlic and add, along with tomato paste. Stir for one minute. Deglaze with white wine. Add remaining ingredients except for spinach. Bring soup to a boil and reduce to a simmer. Cover with lid and simmer on low for about 30 minutes until lentils are tender. Add spinach and stir until wilted. Remove cheese rind. Serve soup and garnish with some grated parmesan cheese and salami.