ROSEMARY LENTIL STEW WITH GOAT CHEESE AND SUN-DRIED TOMATOES
Serves 6 to 8.
Note: Host John Stefany has been making this stew for years, after he clipped it from a 1996 Taste story; the recipe originates from "Simply Stews" by Susan Wyler. "I always make at least one soup for Soup or Bowl, because I always think that no one is going appear with any soup," said Stefany. "But I'm always wrong."
• 1 lb. lentils
• 2 tbsp. olive oil
• 2 medium onions, chopped
• 2 celery ribs with leaves, finely diced
• 3 garlic cloves, minced
• 2 carrots, peeled and finely diced
• 1 (14 1/2-oz.) can diced tomatoes
• 6 c. vegetable stock (or chicken stock)
• 11/2 tsp. freshly minced rosemary, plus a few whole rosemary sprigs for garnish
• 1 bay leaf
• 1/8 tsp. cayenne pepper
• 1 or 2 smoked ham hocks, optional
• 8 sun-dried tomato halves, cut into 1/4 -in. dice
• 1 tbsp. extra-virgin olive oil
• 4 oz. fresh white goat cheese, cut into bits
• Salt
• Freshly ground black pepper
Directions
Rinse lentils in a colander, pick over to remove any grit and reserve.
In a large pot over medium heat, warm 1 tablespoon olive oil. Add onions, cover and cook 2 minutes. Uncover and cook, stirring occasionally, until they are golden and beginning to brown around the edges, 5 to 7 minutes.
Add celery and garlic and cook until the celery begins to soften, about 3 minutes. Stir in carrots and lentils. Add tomatoes with their juices, vegetable stock (or chicken stock), rosemary, bay leaf, cayenne and ham hock (optional).
Increase heat to high and bring to a boil, skimming foam off top of stew. Reduce heat to low, and simmer, partially covered, 20 minutes. Add dried tomatoes and simmer 10 to 15 minutes longer, or until lentils are tender but not mushy. Remove and discard bay leaf. Remove ham hock, if using, and discard (or reserve meat for another use).
Stir in 1 tablespoon extra-virgin olive oil and goat cheese (it should remain in little clumps). Season with salt and pepper to taste. Garnish with rosemary sprigs and serve immediately.
CINNAMON-CURRIED CARROT AND PUMPKIN SOUP
Serves 8 to 10.
Note: From Nik Lightfoot of Minneapolis. He and his partner, Michael Goleski, were both recovering from colds on the night of the gathering, "So we were looking to mix in some Ayurvedic traditions," Lightfoot told the crowd, referring to the alternative form of medicine native to India. "Turmeric and cumin are believed to help reduce the discomforting aspects of the common cold. I added the cinnamon, paprika and cayenne for the internal heat that these spices are said to generate." Adapted from www.goodhousekeeping.com.
• 2 tsp. ground cumin
• 11/2 tsp. ground turmeric
• 1 tsp. paprika
• 1 tsp. ground cinnamon
• 1/8 tsp. cayenne pepper
• 4 garlic cloves, minced
• 3 tbsp. butter
• 4 small carrots, finely grated
• 1 medium onion, finely grated
• 3 (15-oz.) cans pumpkin purée
• 11/2 c. carrot juice
• 6 c. vegetable stock
• Roasted pumpkin seeds for garnish, optional
• Cornbread for garnish, optional
Directions
In a small bowl, combine cumin, turmeric, paprika, cinnamon, cayenne pepper and garlic and reserve.
In a large pot over medium heat, melt butter. Add carrots and onion and cook for 10 minutes, stirring frequently. Stir in reserved spice mixture and cook for 1 minute.
Stir in pumpkin, then stir in carrot juice. Add vegetable stock, increase heat to high and bring soup to a boil. Reduce to medium-low, cover and simmer for 20 minutes. Serve garnished with roasted pumpkin seeds or crumbled corn bread (optional).
Nutrition information per serving (of 10):
Calories 113 Fat 4 g Sodium 140 mg
Carbohydrates 19 g Saturated fat 2 g Calcium 64 mg
Protein 2 g Cholesterol 9 mg Dietary fiber 5 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
