This is a traditional recipe for the winter holidays from in pianura (plains) of Lombady, Emilia Romagna, and Piedmont. According to Italian folklore, lentils (resembling little coins) eaten on New Year's Day make you rich all year long. So herešs our recipe for happiness! Enjoy.

2 cups dried lentils
8 cups cold water
1 garlic clove
1 carrot
3 or 4 plum tomatoes
1 onion
1 celery stalk, with leaves
3-4 teaspoons salt, or to taste
freshly ground pepper to taste
1 cotechino (northern Italian sausage, found at Italian specialty food shops) or 12 sweet Italian sausages

Sort & clean lentils under cold water. Put lentils, water, and all the vegetables into a big pot. Bring to a boil, add salt and a few grinds of pepper, and reduce heat. Simmer for about 45-60 minutes, scooping off any froth that may form. When finished, lentils are soft and liquids have reduced to pratically nothing. Check level of liquid toward end of the cooking time, and add a little water, if necessary.

If using cotechino: prick the skins and put in cold water to cover amply. Bring to a boil, reduce heat & simmer 1 hour. Remove from water, cool at bit, then slice into 1/4 inch slices. (Optional: remove cotechino skin after slicing.) Arrange the slices down the center of a platter and surround with hot lentils. As you serve lentils, remove garlic, celery stalk & carrot.br>
If using sweet Italian sausages: prick them liberally all around and cook in 1/2 inch water in a wide skillet. When the water has evaporated and sausages' fat has begun to run, brown the sausages all over for another 10 minutes. Drain, add the cooked lentils, and simmer about 10 minutes before serving.

SUGGESTED WINES: Serve with a robust northern Italian red wine. Barbera, with its food-friendly acidity, is a perfect accompaniment. Try a bottle from Michele Chiarlo in Piedmont. His Barbera d'Asti "Le Orme" is an excellent value, while the barrique aged Barbera d'Asti Superiore "La Court" offers more power and structure. Buon appetito!

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