≡ Menu

“Soups On”

Help warm the soul in the last weeks of this hard winter!

In the store we are featuring products from near and far that will help you make a good old pot of hot soup.

Timeless Seeds located in the heartland of USA, Montana, carries organic farmed grains.  Four organic farmers started the company in 1987, with the mission to market their grains.

Currently Timeless Seeds supports, many local farmers and helps them introduce their unique nutritious heirloom specialty grains to the marketplace.

Our assortment includes: Du Puy Style Lentils originally from France, has a stunning blue-green mottled color, with a smooth texture, and a slightly spicy flavor($6.95). Petit Crimson Lentils are little jewels bright red-orange in color, and has a slight sweet taste ($6.95). Black Kabuli Chick Peas, traced back to South Asia these charcoal black beans are great in soup or on a salad($7.95).

These products are not only pretty to look at, full flavored, healthy, and nutritious to eat, we hope they inspire you make soup soon!! www.Timelessfood.com

For the tomato based soup, we just started to stock Jersey Farms Crushed Tomatoes. They are produced by a

cooperative of 6 farmers in southern New Jersey. They are canned withi3n 24 hours of coming off the vine. We have them in both 28oz cans ($3.95) and large 6lb cans ($7.95).

 

Crimson Lentil Soup

  • 1  large Onion, chopped
  • 1  tablespoon Olive Oil
  • 4  Garlic cloves, finely chopped
  • 1  teaspoon ground Cumin
  • 1  Turkish or 1/2 California bay leaf
  • 1  sprig fresh Thyme
  • 1  cup  Timeless Petite Crimson Lentils, rinsed
  • 3 1/2 cups reduced-sodium Chicken Broth or Vegetable Broth
  • 3  cups Water
  • 2  tablespoons chopped flat-leaf Parsley
  • Accompaniment: Lemon wedges

1. Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

2. Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more.

3. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.

4. Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan. Stir in parsley and season with salt.

Adopted from 2007 issue of Gourmet magazine.

Comments on this entry are closed.