It’s not as cold here in California in December as it is in other parts of the country, but we do have days when homemade soup is the best answer for a quick lunch. I had some steamed lentils on hand that I bought at Trader Joe’s, so I made up a batch of lentil soup. I started with onion, carrots, celery and garlic in a couple of tablespoons of olive oil. When the vegetables had started to brown (after about 15 minutes) I added 4 cups of chicken broth and 14 oz of Contadina crushed tomatoes with roasted garlic. Then I added the steamed lentils and watched them soften and separate into the soup. Just a little salt and pepper for taste, and the soup was ready. I pureed several cups of the soup and added it back to the pot to make the texture less chunky.
Lentil soup and it was good, but I wanted to make it even better. A trip to the pantry gave me the answer…sliced Extra Large Lindsay California Ripe Pitted Olives….and delicious slices of California Reed avocado! The salty sweetness of the olives and the creamy, nutty flavor of the avocado turned that simple bowl of lentil soup into a midday feast!
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset