#makesoupbetter

[boulderorganic-blog]

Roasted Tomato Basil Polenta

There are plenty of easy-to-make or prepared polentas at your local grocery. If you’re looking to spice up your meal, here’s a great recipe to try!

Ingredients:

1 tub Boulder Organic! Roasted Tomato Basil Soup 4 oz prepared polenta 1 Tablespoon goat cheese 1 teaspoon fresh basil or oregano

Directions:

Prepare polenta according to directions and serve in a shallow bowl, smothered with hot Roasted Tomato Basil Soup. Add a little goat cheese on top for a creamy finish, and don’t forget to sprinkle with fresh basil or oregano! Pair with white Viognier.

[boulderorganic-blog]

Red Lentil Dahl Soup with Ground Lamb

Summer is here, but even this season has it’s overcast days. That’s why we’ve created a hearty recipe that will hug you from the inside!

Ingredients:

1  24 oz. tub Boulder Organic Red Lentil Dahl Soup

½ lb ground lamb

¼ teaspoon cumin

¼ teaspoon turmeric

Salt to taste

1 tablespoon plain yogurt

Directions:

In a large skillet, brown ½ lb of ground lamb and mix in one container of Red Lentil Dahl.  Add ¼ tsp each of cumin and turmeric, and salt to taste. Top each serving with a tablespoon of plain yogurt. Rich and savory! Pair with Pinot Noir.

[boulderorganic-blog]

Red Lentil Dahl with Rice & Spinach

Ingredients: 

1, 24 oz. tub Boulder Organic! Red Lentil Dahl soup

1 cup cooked rice 

1 cup chopped spinach 

3 sprigs fresh cilantro 

1 squeeze lemon juice

Directions: 

Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature. 

Then mix in 1 cup of chopped spinach and finish with a sprinkle of cilantro and a quick squeeze of lemon juice.