What's cooking for Easter?

These days it's rare that I get a chance to watch Food Network. But I had a chance to check out some of the shows today with some wonderful recipes for Easter. (For more Easter ideas from Food Network, click here.)

First on Everyday Italian, there were two fantastic and easy recipes for lentil soup and lamb chops. The lentil soup can be made anytime, though traditionally in Italy it's made for New Year's. And with lamb being cheap for Easter, stock up!

Lentil Soup Recipe
courtesy Giada De Laurentiis

Recipe Summary -
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 servings

Ingredients:

1. 2 tablespoons olive oil, plus extra for drizzling
2. 1 medium onion, chopped
3. 2 carrots, peeled and chopped
4. 2 celery stalks, chopped
5. 2 garlic cloves, chopped
6. Salt and freshly ground black pepper
7. 1 (14 1/2-ounce) can diced tomatoes
8. 1 pound lentils (approximately 1 1/4 cups)
9. 11 cups low-salt chicken broth
10. 4 to 6 fresh thyme sprigs
11. 2/3 cup dried elbow pasta
12. 1 cup shredded Parmesan

Preparation:

1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
2. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
3. Add the lentils and mix to coat.
4. Add the broth and stir.
5. Add the thyme sprigs. Bring to a boil over high heat.
6. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
7. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
8. Season with salt and pepper, to taste.
9. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Episode#: EI1C01 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Grilled Lamb Chops
Recipe courtesy Giada De Laurentiis

Recipe Summary -
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 1 hour 20 minutes
Cook Time: 5 minutes
Yield: 6 servings

Ingredients:

1. 2 large garlic cloves, crushed
2. 1 tablespoon fresh rosemary leaves
3. 1 teaspoon fresh thyme leaves
4. Pinch cayenne pepper
5. Coarse sea salt
6. 2 tablespoons extra-virgin olive oil
7. 6 lamb chops, about 3/4-inch thick

Preparation:

1. In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined.
2. Pour in olive oil and pulse into a paste.
3. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
4. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
5. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes.
6. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Episode#: EI1C01 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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