New Year's Lentils—Lenticchie Stufate di Capodanno

Lentils are traditionally eaten on New Year's Day in Italy as a symbol of good luck and prosperity; their round shape, reminiscent of coins, is supposed to ensure riches for the coming year. The accompaniment of choice for lentils is cotechino, a mild-tasting, slow-cooked pork sausage.

½ pound lentils
2 rosemary sprigs
2 garlic cloves, peeled
1/3 cup extra-virgin olive oil
1 cup vegetable broth, plus extra if needed
salt and pepper
1 tablespoon tomato paste

Soak the lentils for 1 hour in cold water to cover. Drain; place in a 2-quart pot and cover with cool water, then add 1 sprig of rosemary together with 1 clove of garlic. Bring to a gentle boil, and simmer for 15 minutes. Drain, discarding the rosemary and garlic clove. Mince the remaining garlic. Heat the olive oil in the same pot; add the remaining rosemary and garlic; cool until aromatic, about 1 minute over low heat. Add the lentils, broth, salt, pepper, and tomato paste. Stir well. Cook until the lentils are tender and most of the liquid has been absorbed, about 20 minutes, adding a little more broth if needed. Adjust the seasoning and serve hot. Serves 6