12485 Makes 10 main-dish servings Wed Aug 06 01:10:03 -0700 2008 Tue Feb 03 01:29:04 -0800 2009 Licensed http://www.chow.com/recipes/12485 Tue, 03 Feb 2009 09:29:04 GMT On a cold winter day, this hearty soup is a meal in itself—especially if you add a green salad and some nice crusty bread. This recipe makes a lot of soup, so there's plenty to freeze for another time. If I can't find nice spinach at the market, I use fresh or frozen green beans instead.

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Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the carrots and celery and continue to cook, stirring occasionally, for an additional 10 minutes. Add 8 cups of the chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper to taste. Reduce the heat back to medium-low and simmer, covered, for 30 minutes. Stir in the spinach and corn, and cook uncovered for 30 minutes more, adding more chicken stock if necessary.

]]> http://www.chow.com Allysa Torey 50 Main 2 tablespoons unsalted butter

]]> 2 tablespoons olive oil

]]> 1½ cups chopped yellow onion

]]> ¼ cup minced garlic

]]> 1 pound carrots, cut into ¼-inch pieces

]]> ¼ pound celery, cut into ¼-inch pieces

]]> 8 to 10 cups chicken stock

]]> Two 14.5-ounce cans diced tomatoes, with juice

]]> 1 pound green lentils

]]> Two 14.5-ounce cans tomato sauce

]]> ¾ cup uncooked long-grain brown rice

]]> 1 tablespoon chopped fresh thyme

]]> 1 tablespoon salt

]]> 1 teaspoon ground cumin

]]> Freshly ground black pepper

]]> 10 ounces baby spinach

]]> 1½ cups frozen corn kernels

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