New Years Eve is by itself a day filled with excitement and anticipation. Here in the ski town of Park City, it happens at one of the busiest weeks of the year. The whole world visits PC for their holiday vacations, the town is a flurry, and if we’re lucky, the weather hits us with tons of new, gorgeous powder. Tonight, there is a party at every bar and restaurant on Main Street. The resorts are all having events, and you will not be wanting for exciting entertainment. A few ideas from VisitParkCity.com.
For me? I’m all about that hot date with my sofa. No parties for me. But, I review my year and set my intentions for the coming year. And I give in to one particular superstition: Lucky lentil soup. Lentils are healthy, humble, and delicious. And for New Year’s, they cater to the tradition that eating coin-shaped food will bring good fortune for the coming year. I like the reminder that we can make something fabulous out of even the most humble of situations. So tonight, I will be tucking into a beautiful bowl of lentil soup, thinking about my year, and getting ready for 2015 to be my best year yet.
Lucky Lentil Soup
2 slices of bacon, diced
1 onion, diced
1 cup vegetables diced, such as carrots, potatoes, celery, etc.
1 clove garlic, pressed
1 bay leaf
1 cup dried lentils, rinsed
3-5 cups of chicken stock
salt and pepper
1. In a heavy pan or dutch oven, cook the bacon until it is crispy, remove and reserve.
2. Cook the onion in the bacon fat until the edges begin to turn golden. Add the garlic and cook for 30 seconds.
3. Add 3 cups of the stock, the bay leaf, the lentils, and some pepper. Cover and boil for 20 minutes. Add the vegetables, and add the broth as needed and simmer until lentils are tender and pleasant to eat. (If you like your soup more like a stew like I do, boil for another 15 minutes or so before adding the vegetables so they don’t get too soggy.)
4. Check seasoning for salt and pepper.
Serve with a bubbly beverage, a crusty bread, and of course, sharp dill pickles.
Happy New Year!