Lentil recipes for new year | cabbage & turnips

Directly to the lens recipes:
Recipe: slow ginger soup with coconut milk
Recipe: Slow salad on a rocket
Recipe: Nut and Lentil

So many lenses, so many coins

In my parents’ house there was always lentil soup on New Year’s Eve. “So we don’t run out of money in the new year,” my mother explained concisely. There remains a certain uneasiness in this tradition as the end of the year approaches. Their message is: I should cook another lentil dish. And I usually do.

If I’m invited to a New Year’s Eve party, I bring lentil cake, if I invite loved ones, it’s a slow salad as an appetizer. Otherwise I cook lentil soup that looks like mother’s soup – with soup vegetables, vinegar, bacon and sausages. This is also great as a midnight soup. At least as delicious and festive a hit is the Indian alternative with red lentils and coconut milk. However, it is doubtful whether this variant is reliable in terms of money, as the red lentils quickly disintegrate and almost result in creamy soup – without cleaning. But the lenses are about the mental connection to coins: so many lenses, so many coins.

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

At least that’s the way it is in Italy, which is why they traditionally eat pork sausage and lentils (Cotechino con lenticchie) on New Year’s Eve. Italians are not exactly considered beans, but peas, beans and lentils are symbolic of money there. And the amount consumed is seen in relation to the gain that should arrive in the following year.

On the Internet I found: ‘In various older cultures, there are some lentils or peas that symbolize prosperity.’ My Franconian mother probably had some of it in her genes, as this habit only occurs sporadically in this country.

With or without lenses and coins – I wish you
healthy and happy new year 2020

My lentil recipes

Recipe: slow ginger soup with coconut milk

Ingredients for 4 servings:
1–2 handfuls of chickpeas, 1 onion, ½ – 1 chili pepper, depending on how spicy you want it, 2 teaspoons of coriander seeds (or ground coriander),
2 tablespoons cumin (or ground cumin), 2 tablespoons olive oil,
1 can of coconut milk (about 400 ml), 200 g red lentils, 1 piece (2 cm) fresh ginger, 2 cloves garlic, 1 tablespoon turmeric, ground, ½ – 1 lemon, fresh coriander or mint leaves if necessary

• Soak the chickpeas in water overnight, cook the next day, just covered with water.
• Finely chop 1 onion, finely chop the pepper, crush the coriander and cumin in a mortar and pestle.
• Heat the oil, sauté the onions and pepper briefly, add the cumin and coriander and sauté briefly.
• Pour the coconut milk and ¾ l of water and add the lentils.
• Finely chop the ginger and garlic and mix into the soup along with the turmeric.
• Let the soup cook over medium heat for 20 minutes.
• Add the pre-cooked chickpeas, season the soup with lemon juice, serve sprinkled with fresh coriander or mint leaves if necessary.


Recipe: Slow salad on a rocket

Ingredients for 4 servings:
100 g red lentils, 50–100 g celery, 1 shallot, 250 g vegetable stew,
1 bay leaf, 150–200 g bacon, 2 spring onions, 1 apple pie, 1–2 lemons, 100 g rocket, 1 tablespoon fruit vinegar, salt, freshly ground pepper,
1 pinch of sugar or ½ tablespoon of honey, 3 tablespoons of canola oil

• Rinse the lenses.
• Peel the celery, cut finely, chop the shallot finely, sauté in hot oil. Add lentils and sliced ​​celery, sauté briefly.
• Pour in the vegetable stock, add the bay leaf, boil over medium heat for 8-10 minutes until the lentils are simply soft but not crumbling yet.
• Fry the bacon in a covered pan until crisp and drain on kitchen paper.
• Wash the spring onions, clean and cut into thin half rings.
• Cut the apple and sprinkle with 2 tablespoons of lemon juice.
• Clean rocket, wash, spin dry.
• Mix salad marinade from the 2 tablespoons of lemon juice, vinegar, salt, pepper, honey and oil.
• Remove the bay leaf from the lentils. Mix hot lentils with chopped onions and apples, dress with the marinade, season to taste and arrange on the rack. Roughly chop or cut the bacon and pour over the salad.


Recipe: Nut and Lentil

Ingredients for 8 servings as a beginner:
350 g mixed nuts (hazelnuts, almonds, walnuts, etc.), 350 g brown lentils, 150 g celery, 200 g onions, 2 garlic cloves, 500 g tomatoes (or 300 g prepared tomato puree), 100 g butter, 3 eggs, 1–2 tablespoon oregano, salt, pepper

• Chop the nuts, cook the lentils, finely chop the celery and onions, preheat the oven to 200 ° C.
• Thicken the tomatoes and boil them to a pulp, strain, you need about 300 ml of puree.
• Melt the butter in the tomato puree, then add the nuts, vegetables and spices.
• Mix well, add the eggs and place in a greased or lined pan that contains 1–1½ liters.
• Bake the cake for about 1 ½ hours until firm, covering with baking paper if necessary.
• Do not remove the cake from the mold until it has cooled completely. It is best to leave them overnight.

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