In case you were wondering, this IS another one of my shortcut cooking recipes featuring Trader Joe's ingredients. This one was just so obvious to me. It came out great and we all love it. I entered it into Trader Joe's Recipe Showdown today. Wish me luck.
Wet April days beg for a bowl of hot soup. Here's an easy and delicious one. Enjoy!
Prep time: 2 minutes
Cooking time: 15 minutes
Yield: 4 cups
Serves: 4
Ingredients:
- 2 teaspoons extra virgin olive oil
- ½ container Trader Joe’s Mirepoix (celery, carrots and onions)
- 1 package Trader Joe’s Steamed Lentils
- ¼ tsp. Trader Joe’s French thyme (dried)
- 3 cups Trader Joe’s Organic Low Sodium Chicken Broth
- ½ tsp. kosher salt
- Freshly ground pepper to taste
Preparation:
- Pour container of mirepoix into a medium prep bowl and mix well. Return half to original container and refrigerate.
- Cut open the bag of lentils with a pair of kitchen scissors.
- Shake container of broth and measure out 3 cups. Refrigerate unused broth.
- Measure out thyme and salt.
Cooking:
- Heat a heavy bottomed, deep saucepan over medium heat and add olive oil. When olive oil is hot, tilt pan to coat bottom with oil and add ½ the mirepoix. Cover and cook the vegetables until they start to release their juices and soften, about 5 minutes.
- Turn heat to high and add lentils, crumbling them into the pot, then add thyme, stock and salt. Cover and bring to a boil, then lower to a simmer and cook until vegetables are cooked through, about 9 or 10 minutes. Remove and puree 1 cup soup using an immersion blender and return to pot. Stir well.
- Ladle into individual serving bowls. It’s customary to add a splash of vinegar to lentil soup so you may wish to have a cruet available on the table for everyone to add some according to their own tastes.
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