Monthly Archives: June 2018

Red Lentil Dahl with Papadum Chips and Chili Cilantro Chutney

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Instructions: 24 oz. Boulder Organic Red Lentil Dahl Soup 5 oz. Papadum, or Lentil Crackers Chili Cilantro Chutney 1 C. Fresh Cilantro Leaves, chopped 1 Fresh Green Chili 2 tsp. Fresh Ground Ginger 2 tsp. Fresh Lemon Juice ½ tsp. Cumin Sea Salt, to taste ¼ – ½ C. Water Directions: Heat the Lentil Dahl Soup according to directions. Setting the water aside, add all other chutney ingredients to a high powered blender or food … Continue reading

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Roasted Tomato Basil Soup with Mini Grilled Cheese Sandwiches

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Ingredients: 8 Tbsp. Butter, softened 8 Slices Bread 8 oz. Sharp Cheddar Cheese, sliced 8 oz. Sweet, Aged Dubliner Cheese, sliced 24 oz. Boulder Organic Roasted Tomato Basil Soup Directions: Heat a skillet or griddle to 350 degrees. Butter all of the bread slices on one side only. Place the cheeses between two slices of bread, buttered sides out. Grill each sandwich for 2-3 minutes on each side, until golden. Trim the crusts from the … Continue reading

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