I hope you all had a great time welcoming in the new year, whether as a quiet evening at home, a big night on the town, or something in between. On the first day of the new year (or, okay, the first weekend of the new year), why not invite a little good luck into your world? If that invitation comes in the form of food, you can rest assured that even if the luck doesn’t come along (and let’s hope it does), at least you’ve had a good meal.

There are many foods that are considered “lucky” for one reason or another, but probably the most popular of all are legumes. According to our friends over at Epicurious, legumes including beans, peas, and lentils are symbolic of money. Their small, seed-like appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind.

Never one to turn down a chance at good luck-especially if it might come disguised as a winning lottery ticket-I highly recommend giving lentils a try. A nice change from the old standby of black-eyed peas, they’re not only easy to prepare, they’re a great source of protein, fiber, iron, and vitamin B. Pair them with a nice Italian sausage, salad, and a little hunk of bread, and you’ve got a hearty winter meal that just might also bring some good luck your way.

Wishing you all many wonderful things in 2010. Happy New Year!

Sausage with Garlic Lentils

(adapted from Rachael Ray)
1/2 pound lentils
1/2 small onion, peeled and halved
chicken stock
4 large cloves garlic, grated or minced
1/3 cup plus two teaspoons extra-virgin olive oil, divided
4 mild Italian sausages (turkey sausage works great)
Salt and freshly ground black pepper

Cover lentils by 2 inches with chicken stock, add onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.

In a shallow bowl, combine the garlic and1/3 cup extra-virgin olive oil and let stand 15 minutes.

While lentils stand, place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

Remove bay and onion from lentils and garlic from olive oil. Toss hot lentils with garlic oil, and salt and pepper to taste. Serve with a sausage on top.

Yield: 4 servings

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