Lentil, Dutch Yellow Potato & Hatch Chile Soup
By Chef Tom Fraker


2 tablespoons Extra Virgin Olive Oil
½ Melissa’s Perfect Sweet Onion, diced small
to taste Kosher Salt and Freshly Ground Pepper
2 cloves Melissa’s Peeled Garlic, minced
2 Carrots, diced small
2 ribs Celery, diced small
1 (14.5 oz.) can Diced Tomatoes
½ pound Melissa’s DYP’s, diced small
2 Melissa’s Hatch Chiles, roasted; peeled & seeded; chopped
5 cups Chicken Broth
1 Zucchini, diced small
1 Yellow Crook Neck Squash, diced small
1 package Melissa’s Steamed Lentils
3 tablespoons Fresh Cilantro, chopped

In a saucepot, heat the olive oil and add the onions.

Season with the salt and pepper and sauté until caramelized.

Add the garlic and the next 5 ingredients and sauté for 3 minutes, stirring often.

Add the broth, zucchini and yellow squash and bring to a boil.

Reduce the heat and simmer for 10 minutes.

Add the remaining ingredients and simmer for an additional 10 minutes.

Serve hot.

Makes about 6-8 servings.