Cultures around the world ring in the new year with a variety of foods that symbolize good health and prosperity—and some (like fish, greens and beans) would get your doctor's stamp of approval as well. If you are looking for a little something extra for your New Year table, adopt some of these traditions for yourself.

• Across Spain and Portugal, binging luck-seekers try to down twelve grapes with each stroke of the clock at midnight. Not choking on any of the twelve is the key to mining the good fortune from this tradition.

• Pork is considered lucky in cultural traditions from Asia to Europe and the Americas, perhaps because of their "prosperous" physiques. From ribs to bacon, the carnivores among us do not need much convincing.

• In Greece, it's not uncommon to smash a pomegranate on the floor—the copious seed symbolize luck in the coming year. And fortunately, despite the violence, smashing a pomegranate leaves most of the fruit intact and edible. You just wouldn't want to try that with a banana.

• Greens, of any kind, because they are thin and flat (and green) like money, are thought to bring luck. Likewise, fish, with their coin-like scales, are thought to invite prosperity. But the fish must be cooked whole to be lucky—fish sticks won't net you anything.

• Whole noodles, particularly in Japan where buckwheat soba noodles are a dietary staple, are considered lucky, as long as they are uncut and left whole for as long as possible (choking is still considered a bad start to the New Year, see grapes, above.)

• Ring-shaped foods symbolize the completed year, so though a bagel may not be a unique holiday choice, it is an appropriate breakfast for the first day of January.

• Beans and lentils are considered lucky in cultural traditions around the world—like fish scales, they look like coins, but are easier to digest. In the southern U.S., Hoppin' John, made of rice and black-eyed peas, is a favorite New Year's day meal. Lentils, popular from Italy to South America, have been considered lucky by cultures dating back to the Roman Empire. Never mind how that worked out for them…try this lentil soup recipe, courtesy of Giada di Laurentiis and see how it works for you.

Lentil soup

2 tablespoons olive oil, plus extra for drizzling

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

11 cups low-salt chicken broth

4 to 6 fresh thyme sprigs

2/3 cup dried elbow pasta

1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Sources: www.foodnetwork.com; www.bonappétit.com