Lentils

A plate of lentils will be on the menu in practically every household in Puglia, and indeed all over Italy, to welcome in the New Year. Lentils are the oldest pulses known, and among the earliest crops to be cultivated. Evidence of lentil consumption dating back to 11,000 BC has been found in Greece.

The tradition of eating lentils at the start of the new year goes back to ancient Rome when people exchanged gifts of small leather pouches filled with lentils. They were believed to bring good fortune and prosperity. At this time of year they’re usually served with ‘cotechino’ a type of pork sausage (deliciously fatty and aromatic) because pork is also a symbol of abundance.

I don’t consider myself to be at all superstitious, but after the year we’ve just lived through I’m taking no chances…..I had both lentils and cotechino for lunch today 🙂

There are many varieties of lentils, for this recipe I used the tiny brown ones. The important thing is to look for the IGP (PGI in English) mark of quality on the packet. I usually use lentils from Altamura in Puglia or Castelluccio in Norcia.

• 200 grams lentils
• 1 very small onion or half a medium one
• 1 stalk of celery
• 1 small carrot (optional)
• 1 clove garlic
• 2 cherry tomatoes
• extra virgin olive oil
• salt and freshly ground black pepper

Soak the lentils in water for about 2 hours. Then drain them and cover them with water ….approximately 3 cm above the level of the lentils is about right. Bring them to the boil, lower the heat and cook for about 20 minutes. Pour enough oil to barely cover the bottom of a saucepan and gently fry the diced onion, celery and carrot and finely chopped garlic. When the vegetables are cooked halve a couple of cherry tomatoes and cook until they’re soft. Pour the partially cooked lentils (and the water you’ve cooked them in) on top of the fried vegetables. Simmer gently for at least another half an hour or until the lentils are soft. If the liquid boils off just add some more boiling water. When the lentils are cooked add salt and pepper. These lentils are delicious served alone with toasted bread and a drizzle of oil on top or with rice or small pasta shapes. And of course, at this time of year, with ‘cotechino’.

Cotechino is a boil-in-the-bag salami type sausage. Place it in cold water and bring to the boil. Lower the heat and simmer for 20 minutes. Lift it carefully out of the water and cut the bag open with a pair of scissors. Pour off the liquid that has formed during cooking. Remove the outer skin and cut into thick slices.