Today I’m bringing you this very simple and delicious winter soup with Muir Glen.
During the colder months, when tomatoes are no longer ripe on the vines in our own backyard, I love to use Muir Glen to maintain that sweet summer taste.
Their organic tomato products are grown in the Sacramento Valley of California and they use local pollinators to maintain a healthy ecosystem. Im all about supporting businesses who care for the environment.
They’re also a zero waste operation, which means any tomatoes that aren’t good enough for their customers, go straight to compost and back into the earth.
It’s true that any meal only tastes as good as the ingredients used, so I’m conscious of what I use and where I source it.
My favorite places to look for the very best quality ingredients are my own backyard, the local Olympia farmers market and the Olympia Food Co-op. Supporting local farms and co-ops is a win win because I get the highest quality ingredients, while also investing in my community. From now until February 4th, you can get ten 14.5 oz cans for $10!
I hope you’ll try this delicious seasonal soup…
1 medium kabocha squash
1 tablespoon olive oil
2 teaspoons cumin seed
1 medium sweet yellow onion,
2 stalks celery, chopped
1 inch fresh ginger, peeled and finely chopped
2 cloves garlic, pressed
1 1/2 tsp fresh ground coriander seed
1/4 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp dried thyme
1 14 oz. can Muir Glenn diced tomatoes with juices
2 tsp. apple cider vinegar
salt and pepper to taste
1 cup split lentils
8 cups vegetable broth
3 cups finely chopped kale
Preheat oven to 400°. Cut kabocha squash in half and lay on parchment paper lined baking sheet cut side down. Bake for approximately 30 minutes or until tender.
While squash is baking, add olive oil to a large pot over medium heat. Once hot, pour in cumin seed, diced onion, celery and ginger. Cook and stir until onion in translucent but not browned.
Add garlic and seasonings and stir until everything is coated in seasoning.
Pour in tomatoes with juices and apple cider vinegar. Add a few pinches of salt and some ground black pepper to taste.
Add dried split lentils and cover with broth. Bring to a simmer, cover and cook for approximately 40 minutes or until lentils are tender.
When squash is finished baking, carefully remove the skin and cut into bite size pieces. Add it and the kale to the soup and gently stir until combined.
Taste and adjust seasoning.
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