for the soup
1 can (19 oz) canned lentils
1 large onion, chopped
2 cloves garlic, finely chopped
4 stalks celery, chopped
1 cup cooked rice
8 cups vegetable broth
3 springs fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper

For sprinkling
about 3/4 cup Parmesan cheese

Remove lentils from can, drain and using a colander wash under cold water. Keep aside.

In a large pan heat oil and saute onion until light golden -- about 2 minutes.

Add chopped celery and garlic continue cooking for another 2 minutes.

Add drained lentils, mix well, and continue cooking -- for about 5 minutes.

Add vegetable broth and stir in mint, salt and pepper.

Bring to boil, then reduce heat, and cook until lentils appear ready -- about 10 minutes.

Mix in cooked rice.

Serve with Parmesan cheese (sprinkle on individual bowls).

The recipe in this entry was adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (New York: Doubleday, 1971). The cookbook can be borrowed for free at the on-line library, www.openlibrary.org. The author, Anna Muffoletto notes in her book that lentils are ritually eaten on New Year's Day as they are thought to bring good luck. Even though lentils are considered poor people's food, they supposedly induce health and wealth. Anna Muffoletto also indicates that Sicilians celebrate the New Years by giving their children strenna, or money gifts, and by sending flowers and mistletoe to friends and relatives. Mistletoe are hung over doorways because they are supposed to bring good luck; in ancient times it was believed mistletoe warded off illness, and protecting families and animals. According to Anna Muffoletto the list of foods typically served for dinner on New Year's day include: anchovy-peppers, fried artichoke hearts, arancini, fried rice balls, fennel and lettuce salad, good luck lentil soup, sweet and sour rabbit, fried artichoke hearts, and ricotta pie for dessert, along with espresso and anisetta.

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