Golden-Lentil-and-Leek Soup

• 3/4 cup short-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons safflower or sunflower oil
• 4 large leeks, white and pale green parts only, coarsely chopped (6 cups)
• 1 tablespoon Herbamare herb salt or sea salt, plus more for seasoning (see Note)
• 1 large fennel bulbhalved, cored and coarsely chopped
• 3 garlic cloves, minced
• 3 1/2 cups red lentils (1 pound 6 ounces), rinsed
• 1 teaspoon turmeric
• 1/2 cup nutritional yeast (see Note)
• Freshly ground black pepper
• Toasted baguette slices and Spicy Scallion Oil, for serving

1. In a medium saucepan, combine the rice with 2 cups of water and bring to a boil.
2. Cover and cook over low heat until the rice is tender, about 45 minutes; drain well.
3. Meanwhile, in a very large pot, heat the olive oil and safflower oil.
4. Add the leeks and 1 teaspoon of the salt, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
5. Add the fennel, garlic and the remaining 2 teaspoons of salt, cover and cook, stirring a few times, until softened, about 7 minutes.
6. Add the lentils, turmeric and 16 cups of water and bring to a boil.
7. Cover and simmer over low heat, stirring occasionally, until the lentils have broken down, about 30 minutes.
8. Stir in the nutritional yeast and the cooked rice and simmer for 5 minutes.
9. Using an immersion blender, gently puree the soup until smooth.
10. Season with salt and pepper.
11. Ladle the soup into bowls and top each serving with a toasted baguette slice and a drizzle of Spicy Scallion Oil.

shortgrain brown rice, extravirgin olive oil, safflower, leeks, salt, fennel bulbhalved, garlic, red lentils, turmeric, nutritional yeast, freshly ground black pepper, scallion oil

Taken from www.foodandwine.com/recipes/golden-lentil-and-leek-soup (may not work)