Lentil Recipes for the New Year | Cabbage & Turnip

Shortcuts to the lentil recipe:
Recipe: Lentil Ginger Soup with Coconut Milk
Recipe: Lentils Salad in Rocket
Recipe: Nuts and Lentils Pie

Too many lentils, too many coins

My parents’ house always had lentil soup on New Year’s Eve. “So that you don’t run out of money in the new year.” My mother explained succinctly. What remains of this tradition is that there is a certain set of restlessness as the end of the year approaches. Their message is: You need to cook one more lentil dish. And I usually do.

Bring a lentil pie if you are invited to a year-end party, or a lentil salad as a starter if you invite a loved one. Otherwise, I cook a lentil soup similar to my mother’s soup with the soup vegetables, vinegar, bacon and sausage. This is also great for a late night soup. Delicious at least and a party hit is the Indian alternative with red lentils and coconut milk. However, red lentils break down quickly, making a creamy soup with almost no puree, which raises questions about whether this variant can be trusted when it comes to money. But lentils are about a mental connection with the coin. Lots of lentils and lots of coins.

Lentils as a lucky charm for New Year’s Eve and New Year

At least in Italy, that’s why they traditionally eat pork sausage and lentils (Cotechino con lenticchie) on New Year’s Eve. Italians aren’t exactly considered bean counters, but peas, beans and lentils represent money there. And the amount spent is shown in relation to a windfall that should arrive in the following year.

On the Internet, ‘many older cultures have plenty of lentils or peas to symbolize prosperity.’ My Franconian mother probably had something of it in her genes. Because this custom is only sporadic in this country.

With or without lentils and coins – I want you
healthy and happy new year 2020

my lentil recipe

Recipe: Lentil Ginger Soup with Coconut Milk

Ingredients for 4 servings:
1-2 handfuls chickpeas, 1 onion, ½-1 chili pepper, 2 teaspoons coriander (or cilantro), depending on how spicy you like it;
2 teaspoons cumin seeds (or cumin powder) 2 teaspoons olive oil,
1 can of coconut milk (approx. 400 ml), 200 g red lentils, 1 fresh ginger (2 cm), 2 cloves of garlic, 1 tsp turmeric, grated, ½–1 lemon, fresh coriander or mint leaves (if needed)

• Soak chickpeas overnight in water and cook the next day with only water covered.
• Finely chop 1 onion, finely chop the red pepper, and mince the coriander and cumin in a mortar.
• Heat the oil and lightly saute the onion and chili, then add the cumin and cilantro and saute lightly.
• Pour in the coconut milk and 3/4 l of water and stir in the lentils.
• Finely chop ginger and garlic and toss with turmeric in the soup.
• Boil the soup over medium heat for 20 minutes.
• Add the pre-boiled chickpeas, season the soup with lemon juice and sprinkle with fresh coriander or mint leaves if necessary.


Recipe: Lentils Salad in Rocket

Ingredients for 4 servings:
100g red lentils, 50–100g celeriac, 1 shallot, 250g vegetable broth,
1 bay leaf, 150–200g bacon, 2 green onions, 1 tart apple, 1–2 lemons, 100g rocket, 1 tablespoon fruit vinegar, salt, freshly ground black pepper,
1 pinch sugar or ½ tsp honey, 3 tsp canola oil

• Rinse the lentils.
• Peel and chop the celery, finely chop the shallots and fry in hot oil. Add lentils and chopped celery and fry briefly.
• Pour in the vegetable stock, add bay leaves and simmer over medium heat for 8-10 minutes, until the lentils are soft but still not dripping.
• Bake bacon crispy in a coated pan and drain the water on kitchen paper.
• Wash the green onion and cut it into half rings.
• Dice the apples and drizzle with 2 tablespoons lemon juice.
• Clean, wash and dehydrate the rocket.
• Mix the salad marinade with 2 tablespoons lemon juice, vinegar, salt, pepper, honey and oil.
• Remove bay leaves from lentils. Mix warm lentils, chopped onions and apples, marinate, season to taste and place on rocket. Finely chop or diced bacon and pour over salad.


Recipe: Nuts and Lentils Pie

Ingredients for 8 servings as a starter:
350g mixed nuts (hazelnuts, almonds, walnuts, etc.), 350g brown lentils, 150g celery, 200g onion, 2 garlic cloves, 500g tomato (or 300g ready-made tomato puree), 100g butter, 3 eggs, 1-2 tsp oregano , salt, pepper

• Chop the nuts, cook the lentils, finely chop the celery and onion, and preheat the oven to 200°C.
• If you diced tomatoes and boiled them with the flesh, you will need about 300ml of puree.
• Melt the butter in the tomato puree, then add nuts, vegetables and spices.
• Mix well, add eggs and place in greased or lined bread tins for 1-1½ liters.
• Bake for about an hour and a half until the pie is firm and cover with baking paper if necessary.
• Do not remove the pie from the mold until it has completely cooled. It is best to leave it overnight.

[vc_media_grid grid_id=”vc_gid:1577440414981-40865450-5051-7″ include=”14728,14729,14730″]

Leave a Comment

Your email address will not be published.