Monthly Archives: September 2017

Red Lentil Dahl with Cilantro Yogurt Sauce and Toasted Naan

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Ingredients: 2 (24 oz.) Container Boulder Organic Red Lentil Dahl Soup 1 C. Cilantro Yogurt Sauce (recipe follows) Fresh Cilantro Leaves, for garnish 4 Pieces Naan Bread Directions: Preheat oven to 400 degrees and prepare a baking sheet with parchment paper. Prepare yogurt sauce (see directions, below). Heat soup according to package directions. Meanwhile, arrange naan on the baking sheet and toast for 5 minutes on each side. Ladle the soup into 4 bowls and … Continue reading

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Roasted Tomato Basil Soup with Blue Cheese Croutons with Watercress, Arugula Salad

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Ingredients: 24 oz. Boulder Organic Roasted Tomato Basil Soup 1 French Baguette, thinly sliced 4 oz. Blue Cheese, crumbled ¼ C. Olive Oil, divided 2 Tbsp. Lemon Juice 1 tsp. Dijon mustard ½ tsp. Fresh Herbs (optional) Sea Salt, to taste 2 C. Watercress 2 C. Arugula 4-5 Radishes Directions: Line a baking pan with parchment paper and arrange sliced baguette on top. Toast the slices on one side. Rotate, add blue cheese crumbles to … Continue reading

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