Trader Joe's Lentils

I’ve had a few readers indicate that while my recipes look great, they personally don’t have time to execute many of the dishes I write about. Believe me, I know how that goes! During the weeknights, I make quick and healthy dinners that take less than 30 minutes to prepare, but I usually don’t convert them into actual recipes. When I am cooking, I add handful of this and a handful of that, a pinch of this and a pinch of that, and never really measure. So for those friends, I took careful notes during one of my weeknight recipes, and this week I’m sharing a simple and healthy meal that’s perfect for Meatless Monday: Easy French Lentil Soup. I’ve had a few readers indicate that while my recipes look great, they personally don’t have time to execute many of the dishes I write about. Believe me, I know how that goes! During the weeknights, I make quick and healthy dinners that take less than 30 minutes to prepare, but I usually don’t convert them into actual recipes. When I am cooking, I add handful of this and a handful of that, a pinch of this and a pinch of that, and never really measure. So for those friends, I took careful notes during one of my weeknight recipes, and this week I’m sharing a simple and healthy meal that’s perfect for Meatless Monday: Easy French Lentil Soup.

This lentil soup is made with precooked, French green lentils that I purchased from Trader Joe’s. The lentils are steamed then vacuum-packed, retaining all their vitamins and nutrients. I prefer French green lentils over regular green lentils because they retain their shape in soup without getting mushy. Typically when I make lentil soup, I add roasted tomatoes, but doing so adds more cooking time. So in this recipe, I used tomato paste to add a rich, slow-cooked taste. The addition of the mushrooms and Parmigiano-reggiano give the dish an umami finish. The soup is even popular with the kids. Enjoy! This lentil soup is made with precooked, French green lentils that I purchased from Trader Joe’s. The lentils are steamed then vacuum-packed, retaining all their vitamins and nutrients. I prefer French green lentils over regular green lentils because they retain their shape in soup without getting mushy. Typically when I make lentil soup, I add roasted tomatoes, but doing so adds more cooking time. So in this recipe, I used tomato paste to add a rich, slow-cooked taste. The addition of the mushrooms and Parmigiano-reggiano give the dish an umami finish. The soup is even popular with the kids. Enjoy!

Easy Lentil Soup

Serving Size: 4

1 tablespoon of olive oil

1 small onion, chopped (about 1 cup)

2 cloves of garlic (minced)

1 bay leaf

1 carrot, small diced (about ½ cup)

4 ounces of cremini or button mushrooms, chopped into ¼″ pieces (about ⅔ cups)

½ teaspoon of finely chopped fresh thyme

¼ teaspoon of red pepper flakes

Sea salt

Freshly grated black pepper

1 tablespoon of tomato paste

2 ½ cups of Trader Joe’s Steamed French Lentils* or cooked French lentils

3 cups of vegetable stock or low-sodium chicken stock

Freshly grated Parmigiano-reggiano, for serving

Chopped Italian parsley, for serving

Heat a 2-quart pot over medium-high heat. Add the olive oil, chopped onions, garlic, and bay leaf. Sauté for about 3 minutes until the onions have softened.

Directions at sofoodla.com

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