Embrace the Lentil
So Rachael Ray sort of irritates me sometimes, but despite a bad experience with her gazpacho recipe, we decided to make her Sausage and Lentil Stoup. It was friggin yummy. Chad described it as, "the strangest non-ethnic food I've ever eaten...but it was good."
2 tablespoons extra-virgin olive oil
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup shredded carrots
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika
3 sprigs fresh rosemary, on stems
1 (14-ounce) can fire roasted chopped tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, then add sausage and brown it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes.
2 tablespoons extra-virgin olive oil
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup shredded carrots
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika
3 sprigs fresh rosemary, on stems
1 (14-ounce) can fire roasted chopped tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, then add sausage and brown it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes.
posted by Carrie | 6:44 PM
4 Comments:
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It was indeed very tasty, and Rachel Ray is cute, so double recommendation.
Rachel Ray sortof irritates you sometimes? Jon practically hisses and makes the sign of the cross when her grinning mug appears on a screen (or one of the 5 million products she'd endorsing). I like some of her recipes, but the constant giggling and the 'evoo -- extra virgin olive oil'.... Like, pick ONE, you only need to say ONE of those. AARRRGH.
Anyway.
I don't hate her or anything, and I don't watch her all that much, so I can take her in small doses. I think she's just a little too "on" for my taste for the cameras these days.
I really liked watching her first episodes of her cooking show and $40 a day, but watching some of the more recent ones causes my blood pressure to rise, just b/c she's off the charts hyper, and her voice seems louder and more strident.
I think she's smart and creative, and the magazine that bears her name (most of which is not about her or written by her) is not a bad read for me as I "run" on the elliptical machine at the gym.
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