Chef Tom Fraker
Lentil, Baby Dutch Yellow® Potato & Hatch Chile Soup
Lentil, Baby Dutch Yellow® Potato & Hatch Chile Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
Mexican
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
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2 tablespoons extra virgin olive oil
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½ Melissa’s Perfect Sweet Onion, diced small
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To taste kosher salt and freshly ground pepper
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2 cloves Melissa’s peeled garlic, minced
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2 carrots, diced small
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2 ribs celery, diced small
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1 (14.5 oz.) can diced tomatoes
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½ pound Melissa’s DYP’s®, diced small
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2 Melissa’s Hatch Peppers, roasted, peeled & seeded, chopped
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5 cups chicken broth
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1 zucchini, diced small
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1 yellow crookneck squash, diced small
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1 package Melissa’s Steamed Lentils
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3 tablespoons fresh cilantro, chopped
Directions
In a sauce pot, heat the olive oil and add the onions.
Season with the salt and ground 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.
Filed in:
Baby Dutch Yellow Potatoes,
Carrots,
Celery,
Cilantro,
Dutch Yellow Potatoes,
DYP’s®,
Hatch Pepper,
Lentil Baby Dutch Yellow® Potato & Hatch Chile Soup,
Organic Steamed Lentils,
Organic Yellow Squash,
Peeled Garlic,
Perfect Sweet Onion,
Soup & Stew,
Steamed Lentils,
Zucchini
