My family always had lentil soup on the table in a large pot for lunch on Christmas Eve. In Thuringia, the birthplace of our tradition, it makes a delicious lunch with fried potatoes or schniperala. And I love it so much that I make a second appearance on the last day of the year, exactly a week later. But why do we eat lentils on Christmas or New Year’s Eve? “Always carry a lot of small change in your wallet” was my childhood description. Behold, the custom is known elsewhere.
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Lentils and peas are said to make a difference.
For example, the Ore Mountains have lentils as part of Neinerlaa. Neunerlei traditionally served at Christmas. Each of the nine ingredients in a dish is important. Lentils and dumplings are always included. The remaining 7 dishes may be different. Meat and sausages promise good luck, strength and prosperity. Legumes like lentils, peas, or millet make small changes to the house. Dumplings make big money. But only if you don’t count them or come up with odd numbers. Celery in celery salads shows efficacy and fertility.
And even in Italy, on New Year’s Eve, people eat lentils (“lentiches” with sausages) for a windfall. This custom stems from the fact that people hand out purses with lentils on the last day of the year. I hope a lot of small lenses make money.
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Therefore, the relationship between lenses and money is ancient. In the Old Testament, Esau sells his birthright to his brother Jacob for a plate of lentils. Cinderella has to sort the lentils. Vegetarians appreciate it because it contains 25-30% protein. Lentils have been a quintessential winter meal since they were rarely fresh in the past and are simply delicious today.
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In the Czech Republic, lentils are eaten on January 1st to save enough money for the new year. Hungarians know to cook lentils for the new year. Black-eyed pea stew “Hoping Zone” is popular in the United States. By the way, in Scandinavian countries, people eat herring, reminiscent of silver. In France and Spain, it is customary to eat 12 grapes at midnight.
Recipe for Ore Mountain
Ingredients for 4-6 servings lentil soup
A bunch of greens, 500g lentils, 300g potatoes, 2 onions, 1g onion, 1 hanging sausage, 2 liters water, 4 tablespoons sugar, • 1-2 tablespoons vinegar essence, salt and freshly ground black pepper
Here’s how it works: First, cook the lentils with the soup vegetables without soaking them and add a pinch of salt until soft. It takes 45-60 minutes depending on the lens type. In the meantime, cook the diced potatoes separately, add water and a little salt, and until soft. Cut the sausage into rings and fry. When enough fat has drained out, add the onion rings and saute with constant stirring until glassy and soft. Add finely chopped garlic.
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Taste the sweet and sour taste of lentils
Add 4 tablespoons of sugar and stir. Remove coarse vegetables from soft boiled lentils, add potatoes with boiling water, mix with sausages and onions. Stir well and add 1 tbsp vinegar essence. Stir and taste! Add sugar and salt. A pinch of red pepper powder is enough to make the soup. The soup tastes even better when boiled and heated!