Trader Joe’s Lentil Salad

Made from ready-to-eat items from Trader Joe’s, this is a quick, delicious, and healthy salad that holds up for days in the fridge.

Ingredients

  • 1 container Trader Joe’s Bruschetta Sauce (refrigerated)
  • 1 package Trader Joe’s Steamed Lentils (refrigerated)
  • 1 bag baby spinach
  • Feta cheese (optional)
  • Basil (optional)

Directions

  1. In a bowl, combine entire packages of lentils and bruschetta sauce.
  2. To serve, lay a bed of baby spinach onto the bottom of a bowl. Top with a scoop of lentils and garnish with feta cheese and torn basil.


Turkish Red Lentil Soup with Za’atar Oil

Recipe adapted from Milk Street’s Turkish Red Lentil Soup with Aleppo Pepper Oil

Ingredients

  • 3 tablespoon salted butter (I use 1 tablespoon)
  • 1 medium yellow onion cut into 1/2 inch-dice (about 1 cup)
  • 1 medium clove garlic, finely grated
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1 cup red lentils (picked over and rinsed)
  • 2 tablespoons long-grain white rice
  • 5 cups water
  • kosher salt

For Serving

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Aleppo pepper (I use za’atar)
  • Chopped fresh mint leaves, to serve (optional)
  • Lemon wedges, to serve (optional)

Directions

  1. In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then sauté until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.
  2. Add the lentils, rice, water and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt. I like to use an immersion blender to puree the soup. I also like to boil it down until it is thickened a bit.
  3. Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper or Za’atar and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside. 
  4. Serve the soup with Aleppo pepper or za’atar oil drizzled over each serving. Serve with mint and lemon wedges.

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DIRECTIONS

In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then sauté until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.

Add the lentils, rice, water and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt.

Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside. Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint and lemon wedges.


Lemony Lentil Soup with Swiss chard

Ingredients 

  • 1 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon coriander seed or powder
  • 2 cups dried brown lentils, rinsed
  • 8-10 cups broth or water (I like to use water with 2 teaspoons Better Than Bouillon Chicken)
  • 1 bunch Swiss chard (leaves and stems)
  • 1/3 cup fresh lemon juice, more to taste
  • 1 package wide egg noodles (optional)

Directions

  1. Heat the olive oil in a large pot. Add the onion and spices and cook until the onion is soft, about 5 minutes. Add the garlic and cook until fragrant.
  2. Add the rinsed lentils and stir. Add 8 cups of the water and/or broth and bring to a boil.
  3. Reduce and simmer, uncovered for 25 minutes.
  4. Meanwhile, separate the Swiss chard leaves from the stem. Tear the leaves into bite sized pieces. Cut the stems into 2 inch pieces. Keep them separate.
  5. Before adding the chard, puree the soup if desired.
  6. After 20 minutes, add the stems of the Swiss chard and cook for 10 minutes. Add up to 2 cups more water if the soup seems thick.
  7. Add the chard leaves, and egg noodles, if using, and cook until the noodles are tender, approximately 10 more minutes.