STYLETHREAD -- LET'S TALK SHOP!

I've made both of these Epicurious recipes recently and they are so good! They warm you right up -- plus they are inexpensive, easy and quite healthy. Just thought I would pass them along!

LENTIL AND BROWN RICE SOUP

5 cups chicken broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 onion, chopped
1 stalk of celery, chopped
3 garlic cloves, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried orégano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley leaves
2 tablespoons cider vinegar, or to taste
1 pound kielbasa

In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
Makes about 14 cups, serving 6 to 8.

CURRIED LENTIL SOUP

2 tablespoons olive oil
1 large onion, chopped
1 8 ounce russet potato, peeled, chopped
1 large carrot, peeled, chopped
2 tablespoons curry powder
1/4 teaspoon cayenne pepper
3 14 1/2 ounce cans low-salt chicken broth
1 28 ounce can diced tomatoes in juice
2 cups lentils (about 12 ounces), rinsed, drained

Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)
Serves 6 to 8.

-- Edited by littlebean at 12:47, 2006-10-31