On New Year’s Eve, or Day, Italians eat some traditional foods. An ingredient that is served in a variety of ways with a variety of different ingredients is lentils. Like little coins, they are a promise of prosperity in the coming year. Lentil dishes will vary by regions, from polenta and lentils, pork sausages slow roasted with lentils, and risotto with lentils. Here is a delicious, heart-warming soup that will comfort and sustain you on a mid-winter day. Try this soup with a hot loaf of crusty bread, such as Pane Pugliese, or an herbed ciabatta, and don’t forget a great football game. (Some traditions are meant to be expanded.)
HEARTY ITALIAN LENTIL SOUP
Layer, after layer of flavor, creates a satisfying soup.
In a stockpot, heat 1 tablespoon each of olive oil and butter. Add a ½ cup finely chopped onion, 3 medium carrots and and 2 ribs of celery, diced. Stir continually, until onion pick up a little color, about 5 minutes. To this sauté, add 2 tablespoons finely chopped pancetta, or bacon and continue to stir over medium heat for about 2 minutes. Add 1 minced clove of garlic, and 1 twelve ounce can of good quality chopped plum tomatoes, with juice. Cook this combination of ingredients for another 10 minutes, stirring occasionally.
Add 1 cup of lentils, rinsed and picked over. Pour 4 cups of chicken or beef stock and bring the pot to a simmer. Cover and allow the soup to cook until lentils become tender, about 40-45 minutes. Season with sea salt & fresh cracked black pepper, and 2 tablespoons minced parsley. Serve to bowls. Pass grated Pecorino Romano cheese on the side. 
