It’s the New Year. I was thinking all about how well it was going. There were lots of happy, uplifting stories like this and this and this. I was smiling.
Then this happened, which infuriated me in the it is easier to buy a gun and ammunition than it is to buy beer kind of way. Later on, I watched this and I thought the world is really, seriously going to hell in a hand basket and what happened to Happy New Year and all that.
It is a few days, alright nine or so, past New Year’s Day but I turned the clock back at our house and we are going to eat lentils, lots of them.
Italians eat lentils on New Year’s day and in the new year. They eat them in hopes of money and good fortune. And let’s face it, the money sure would be nice but the good fortune part? It’s essential.
Good Luck Lentils with Fennel and Chard
1 large onion, finely chopped
5 large cloves garlic minced
Fennel - I had five sweet little bulbs - you should have about 1 cup chopped stalks and 1 cup julienned bulbs
1 cup diced carrots
1 bunch chard chopped
1 cup lentils- I used De Puy but you can use brown or green. I wouldn't use red though. I was going to use black beluga lentils which are awfully pretty but not always to hand.
3 tablespoons olive oil
3 cups stock (chicken or vegetable)
1 cup halved cherry or grape tomatoes (or diced tomato)
Few sprigs fresh thyme
Salt and fresh ground black pepper
Parmeggiano-reggiano shaved
In a large pot, sauté the onions, garlic, carrots and chopped fennel stocks with the olive oil until the onions are translucent. Stir in the lentils and the thyme.
Add the stock and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes, until the lentils are almost tender.
Add the chard and the julienned fennel bulb. Cover and simmer for five minutes. Add the tomato and simmer for another three minutes. Season with salt and pepper.
Serve in bowls with a little drizzle of nice olive oil, some fennel fronds and some shaved parmeggiano. A nice chunk of crusty bread goes well here too.
Happy New Year - again!