AH....I get why this isn't what I expected and why it is "light" as the writer notes. From the NYT story on the soup.. As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur -- none of which were in the cupboard. As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush. Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work. The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color. The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren't they the point after all? Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface. I was a little nervous about digging in. With all my changes, would the soup live up to my expectations? In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired. I have been making it ever since. No sign of the original recipe she received from her friend. I'm going to make some grain to add tonight, and next time I make her recipe I am going to double HER amount of lentils. All our mileage varies, and this certainly did have a fresher taste than most lentil soups. I can see it being gorgeous in little expresso cups or shot glasses.

Found the recipe and a pic: CHICKEN SALAD PANINI Grilled indoors, this delightful sandwich can be enjoyed any time of year. "The honey mustard dressing gives the chicken plenty of pizzazz, and the apples and pecans lend a lively crunch," notes Lisa Huff of Birmingham, Alabama. 1/4 cup mayonnaise 1-1/2 tsp. honey 3/4 tsp. snipped fresh dill 3/4 tsp. Dijon mustard Dash salt Dash pepper 1 cup cubed cooked chicken breast 3/4 cup shredded cheddar cheese 1/2 cup chopped peeled apple 1/4 cup chopped pecans, toasted 6 slices white bread 4 tsp. butter, softened In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted. Yield: 2 servings. Nutritional Analysis: 1 sandwich (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 730 calories, 42 g fat (14 g saturated fat), 116 mg cholesterol, 1,155 mg sodium, 52 g carbohydrate, 4 g fiber, 39 g protein.

This is Pioneer Woman's Turkey Panini 2 tablespoons Dijon mustard 2 slices sourdough sandwich bread 2 slices Swiss 1/3 cup shredded leftover roasted Thanksgiving turkey 3 tablespoons leftover cranberry sauce 1/3 cup leftover dressing 2 tablespoons leftover giblet gravy 2 tablespoons butter, at room temperature Directions Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top. Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tablespoon of butter. Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side. Pull it off the heat and slice it in half! This sandwich is to die for. Notes If you use a grill pan or skillet, place a second heavy pan or skillet on top of the sandwich to press it.

I'm with you on the sugar, Debby. The stuff is wicked. Dr. David Servan-Schreiber's solidly researched book, Anti-Cancer, devotes a whole chapter to sugar. Among other things, cancer cells thrive on it. But the fats are much more of a grey area because again, everyone is different. Dr. Robert Atkins was my MD in NYC. I lost weight on his low-carb, high saturated fat diet, but it raised my cholesterol. Years later I tried low-carb again, but this time eliminated the animal fats. Much better! Lost weight, lowered my cholesterol and blood pressure, and my dangerous triglycerides plummeted. I always say some bodies can tolerate anything, and that includes sugar. My dad couldn't walk up a subway ramp in his forties without taking nitroglycerin. Back then no one ever heard of cholesterol, but he heard of a doctor who did. This guy was ahead of his time. He had my father give up all saturated fats. No more cheese, ice cream, sausage, fatty steaks, etc. He gave them up all at once and never looked back, setting an example that served me well later in life. It wasn't long before he didn't need the nitroglycerin anymore. He bought a bicyle, started playing tennis again, and lived to be 90. But he didn't give up sugar. He and my mother had dessert every night, and cakes were often made from mixes. He loved candy, and Halloween was a favorite time of year. :-) Sugar didn't clog his arteries, and it didn't give him diabetes. However, I can't say the same for me. I was diagnosed as pre-diabetic in my twenties, with wide swings in blood sugar, plus there were those awful triglyceride levels I mentioned earlier (547 at one point). I suspect I inherited some difficult genes from my maternal grandmother (who died at 43 from a heart attack) in addition to some genes from the diabetic side of the family. So I stay away from sugar--and feel much better for it. When a doctor's office asks what pills I take, and I tell them I take none, they're likely to say, "Aren't you lucky!" Then I say, "No, it's not luck."