Lentils for Good Luck on New Year’s Eve

It’s said that lentils symbolize prosperity and abundance due to their round, coin-like shape. In Brazil, it’s traditional to eat at least 12 lentils for luck in the coming year, similar to the Philippine custom of consuming round fruits. So, remember to load your plate with these little legumes when the clock strikes midnight!

Ingredients for Lentil Salad

Gather these ingredients to whip up the best warm lentil salad:

• 1 cup dry French (or green) lentils
• 2 cups chicken broth
• Salt to taste
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 ½ cups toasted walnuts, roughly chopped
• 6 slices thick bacon, diced
• ⅓ cup chopped parsley

For the Dijon Vinaigrette:

• ¼ cup sherry vinegar
• 1 tablespoon Dijon mustard
• ½ cup olive oil
• Salt and freshly ground pepper to taste

Choosing the Right Lentils

For a salad that maintains its structure, go for French lentils. They are small, dark green legumes known for their nutty flavor and ability to hold shape, making them perfect for salads. If you can’t find them, regular green lentils are a solid option—but be mindful not to overcook them!

Step-by-Step Guide to Making Warm Lentil Salad

Let’s dive into creating this delightful salad! Cooking lentils from scratch might seem daunting, but it’s straightforward and rewarding.

1. Cook the Lentils: In a medium saucepan, combine lentils, chicken broth, and a pinch of salt. After bringing to a boil, reduce the heat to low, cover, and simmer until tender—about 20 minutes.
2. Caramelize the Onions: While the lentils cook, heat olive oil in a skillet over medium heat. Add the sliced onion, cooking until brown and caramelized. Add minced garlic for the last minute of cooking.
3. Cook the Bacon: In the same skillet, increase heat and add diced bacon. Cook until crispy. Set aside on paper towels to drain excess grease.
4. Whisk the Vinaigrette: In a bowl, mix sherry vinegar and Dijon mustard. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
5. Assemble the Salad: Drain the cooked lentils. Toss them in a large bowl with the vinaigrette, followed by the caramelized onions, crispy bacon, toasted walnuts, and a sprinkle of parsley. Taste and adjust seasoning as needed.

Serving Suggestions

This warm lentil salad can be an excellent standalone meal or an inviting appetizer. Serve alongside crusty bread or atop a bed of fresh arugula for a refreshing twist. It can also be enjoyed at room temperature or chilled—perfect for versatile dining!

Storing and Reheating

Your leftover lentil salad can be stored in an airtight container for up to 5 days in the refrigerator. To keep it fresh, consider adding the vinaigrette just before serving. If reheating, do so gently to maintain the texture of the lentils.

Note that while lentils freeze well, the entire salad mixed with dressing is best enjoyed fresh to avoid sogginess.