Food Network Magazine - (05)May 2020

LENTIL AND QUINOA SOUP
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

1 onion, cut into large chunks
3 carrots, cut into large chunks
4 tablespoons unsalted butter
1½ teaspoons dried mint
¾ teaspoon cumin seeds
3 plum tomatoes
1¼ cups dried brown lentils
½ cup quinoa
Kosher salt and freshly ground pepper
1 clove garlic
¼ teaspoon red pepper flakes
½ cup labneh (or use full-fat plain Greek yogurt)

1. Pulse the onion and carrots in a food processor until chopped
   into small pieces. Heat 2 tablespoons butter in a large pot over
   medium-high heat. Add the onion-carrot mixture, 1 teaspoon
   dried mint and the cumin seeds. Cook, stirring occasionally, until
   the vegetables start to soften, about 4 minutes.


2. Meanwhile, chop the tomatoes. Add to the pot and stir until
   they start to lose their shape, about 2 minutes. Add 7 cups water,
   the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper.
   Cover and bring to a boil, then uncover and reduce the heat
   to a gentle simmer. Cook until the lentils are just tender, about
   25 minutes (thin with 1 to 2 tablespoons water, if necessary).
   Season with salt and pepper.


3. A few minutes before the soup is done, finely chop the garlic.
   Heat the remaining 2 tablespoons butter in a small saucepan
   over medium heat. Add the garlic and cook until it just starts to
   brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining
   ½ teaspoon dried mint; remove from the heat.


4. Divide the soup among bowls. Thin the labneh with 1 to
   2 tablespoons water and add a dollop to each bowl. Drizzle the
   garlic butter on top.

Per serving: Calories 490; Fat 20 g (Saturated 11 g); Cholesterol 56 mg;
Sodium 658 mg; Carbohydrate 62 g; Fiber 10 g; Sugars 7 g; Protein 20 g

weeknight

cooking

VEGETARIAN

DINNER

GINGER-LIME CHICKEN

WITH RICE NOODLES

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons fresh lime juice

4 teaspoons fish sauce

4 teaspoons soy sauce

4 teaspoons sugar

1 teaspoon grated fresh ginger

4 skinless, boneless chicken breasts (about 6 ounces each)

4 cloves garlic (1 grated, 3 chopped)

Kosher salt and freshly ground pepper

¼ cup vegetable oil

6 ounces dried rice vermicelli

½ pound snow peas, strings removed

1 cup fresh cilantro, torn

1. Preheat the oven to 400 ̊. Bring a medium pot of water
   to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and
   ginger in a small bowl until the sugar is dissolved. Toss the
   chicken with 2 tablespoons of the sauce and the grated garlic;
   season with salt and pepper. Let marinate 10 minutes.


2. Heat 2 tablespoons vegetable oil in a large nonstick skillet
   over medium-high heat. Pat the chicken dry. Add to the skillet
   and cook until browned, 3 minutes per side. Transfer the chicken
   to a baking sheet and bake until cooked through, 8 to 10 minutes.
   (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.


3. Meanwhile, add the noodles to the boiling water and cook
   as the label directs. Drain in a fine-mesh sieve and rinse under
   cold water. Shake off any excess water.


4. Heat the remaining 2 tablespoons vegetable oil in the reserved
   skillet over medium-high heat. Add the snow peas, chopped garlic
   and a big pinch of salt. Cook, stirring, until the snow peas are
   bright green, 1 minute. Add the noodles and stir until hot, 2 minutes.
   Season with salt and pepper; stir in half the cilantro.


5. Divide the noodles and chicken among plates. Drizzle with
   the remaining sauce and top with the remaining cilantro.
   Per serving: Calories 500; Fat 19 g (Saturated 2 g); Cholesterol 94 mg;
   Sodium 797 mg; Carbohydrate 44 g; Fiber 2 g; Sugars 6 g; Protein 39 g

56 FOOD NETWORK MAGAZINE ●MAY 2020