Italian legend says that the more lentils you eat on New Year’s Day the more money you will have in the new year. So I always eat a lot of lentils on New Year’s Day! However, you could eat this dish anytime of the year, I just don’t know if the money part holds true!
This recipe is Dairy Free , Vegan, and Gluten Free
1 bag Brown Lentils
5 celery stalks, chopped
5 carrots, chopped
2 14 oz. cans stewed tomatoes
2 Garlic cloves,
Fresh Basil, chopped and to taste
1 teaspoons oregano or to taste
Red Pepper flakes to taste ( I use a lot because I like this dish spicy)
1. Cook lentils in a pot with enough water to cover the lentils. The lentils should take about 30 to 45 minutes to cook. Make sure they are cooked but not overcooked and mushy. Drain lentils and put them back into pot with the other ingredients.
2. Simmer until warmed, the carrots and celery are cooked, and the flavors have melded through; at least one hour.
This dish can be made ahead. Use whatever leftovers you have to make lentil soup.
@DairyFreeGina 20118 Please do not reproduce or use in print form without the written permission of DairyFreeGina
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