A Tomato-Lentil Soup for a New Year's bash

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Dear Lynne: Junk is what our football-New Year's Day bash is always about, "heart attack on a plate" is the theme. Every time I've served "real food" nobody touches it. But this year it is so cold, I think I can get away with soup. Any ideas for something that won't add to the death rate and will win over the chip-'n'-dip, pigs-in-a-blanket gang? -- Ever with High HopesDear High Hopes: This Tomato-Lentil soup could make a splash. First, lentils are one of the traditional foods of the new year; they represent money and prosperity -- that might be the "sell" to get the group at least dipping in their spoons once. Secondly, everybody likes tomato soup. Use tiny orange lentils because they have none of the earthy taste of other types of lentils and they practically melt away, giving the soup an almost creamy texture, so no one realizes they are eating something healthy -- pure protein with little fat.TOMATO-RED LENTIL SOUP WITH GARLIC AND WARMING SPICES FOR THE NEW YEARServes 12This soup reheats well. You could make it up to three days ahead.Serve it in small mugs with teaspoons instead of tablespoons. A seedy, grainy bread is good with this.The recipe calls for pureeing 2 cans of whole tomatoes rather than using canned tomato puree. The reason is that many tomato purees are thickened with low-quality tomato paste, which could give the soup a metallic taste.Good-tasting extra-virgin olive oil4 medium onions, cut into 1/4-inch dice2 large stalks celery with leaves, cut into 1/4-inch dice4 bay leaves, broken8 to 10 branches of fresh thymeSalt and a generous amount of freshly ground black pepper1/4 teaspoon hot red pepper flakes, or to taste7 whole cloves, broken6 large garlic cloves, minced2 pounds tiny red lentils, rinsed4 14-ounce cans chicken brothWater4 generous tablespoons tomato paste2 28-ounce cans whole tomatoes, pureed with their juices (don't use tomato puree)1/2 tightly packed cup fresh basil, torn1 tablespoon ground allspice, or more to taste2 teaspoons ground cinnamon, or more to tasteGenerously film the bottom of a 10- to 12-quart pot with olive oil. Heat over medium high the onions, celery, bay, thyme, salt and pepper. Saute until onions are just beginning to brown (about 5 minutes).Stir in the hot pepper, cloves, garlic, lentils, broth and enough water to cover the lentils by 2 inches. Simmer over medium low about 20 minutes, or until the lentils have practically dissolved. Taste the soup for seasoning.Stir in the tomato paste, tomatoes, fresh basil, allspice and cinnamon. Simmer another 20 minutes, partially covered. If the soup is too thick, add a little water. It should be like heavy cream. Taste the soup for seasoning. If you'd like, you can finish it with a squeeze of fresh lemon, or with dollops of sour cream in each cup.Dear Lynne: Would it be awful to serve my bubbly in my grandmother's champagne glasses? They are not the tall, slender kind; they look like shallow bowls. -- Giving a Party for the First TimeDear Party Giver: Considering the fact that people drank their bubbly wine out of this style of glass for a long, long time, I don't see any reason why you shouldn't use them. Besides, they are part of your family heritage.That tall glass is preferred today because it brings the wine's aromas, bouquet and bubbles to the nose more efficiently. But the wider glass engulfs your senses more, so nothing is lost. And your grandmother's glasses will be smaller than today's champagne flutes, which means your guests might not drink quite as quickly nor as much. Relax and enjoy the glasses and your first party.Dear Lynne: We had grilled fish in a Cuban restaurant in Florida, and it was in a sour orange marinade. I could pick out garlic and chilie in the flavors. But how do you get the sour orange flavor when you live in Duluth? -- Judy in the Frozen TundraDear Judy: Lime and orange juice do it. The marinade sounds like a typical Cuban combination. Try mixing orange juice, fresh lime juice, fresh chilie, ground cumin and olive oil. When the balance tastes pleasing, you are there. This combination works double time as a dipping sauce and as a marinade. In the frozen tundra it will taste like Caribbean sunshine.(Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show for people who love to eat. For more information, visit www.splendidtable.org or call 1-800-537-5252.)(Distributed by Scripps Howard News Service, http://www.scrippsnews.com)