Carrot Fennel Bisque with Turmeric and Lentil Picnic Salad
You don’t want to miss our exciting demo and recipe tasting put on by our very own Produce department on Saturday, May 1st between 3:00 and 5:00 p.m! Take advantage of specially priced featured produce!
Carrot Fennel Bisque sound appealing to you? Well, give it a try. Simple and nutrtious, and using a variety of fresh produce, you can come to our demo kiosk to taste for yourself. Don’t forget to grab a recipe. You can pair it with Lentil Picnic Salad for a meal or reserve this terrific salad for your next picnic.
Carrot Fennel Bisque with Turmeric and Lentil Picnic Salad
Carrot Fennel Bisque with Turmeric
1 bunch green-top carrots, cut in 1/4” rounds
1/2 fennel bulb, chopped
1/2 sweet yellow onion, roughly chopped
2 stalks celery, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp. cardamom
1 1/2 Tbsp. cumin
1 tsp. coriander
2 Tbsp. fresh grated turmeric
1 Tbsp. fresh grated ginger
1/2 can coconut milk
Vegetable or chicken broth
fresh lemon wedges
cashews (to garnish)
agave nectar (optional)
Saute together the carrots, fennel, onion, celery, bell pepper, garlic and oil until onions are soft. Add spices, salt and pepper to taste and sauté another couple minutes. Add coconut milk and broth to more than cover the vegetables and spices, and simmer until carrots are soft. In a blender, carefully blend about 2/3 of the soup, and return it to the pot. Adjust seasoning, and thickness (you might add more broth or water or even soymilk if it’s too thick for you). Garnish each serving with a spiral-drizzle of agave nectar and a few cashews, and serve with lemon wedges to squeeze right before eating.
Lentil Picnic Salad
This super healthy and delicious salad also wins points for being quick and easy. It’s delicious served at room temperature suitable for a picnic or slightly warm.
1 C. organic brown lentils
1 1/2 C. broth or water
1 Tbsp. olive oil
1/2 yellow onion, finely chopped
1 carrot, finely chopped
1 garlic clove, finely chopped
4 Tbs.p toasted sesame oil
2 Tbsp. ume plum vinegar
4 Tbsp. lemon juice
Add water or broth to a saucepan and bring to a boil. Add lentils and boil for 2 to 3 minutes and then reduce heat to a simmer. Add oil to the water and cook for 15-20 minutes total (firm lentils are preferred for this salad). Do not add salt until the lentils are cooked because the salt will toughen them if added at the beginning of the cooking time.
Meanwhile, use olive oil to sauté the onion, carrot and garlic clove until they’re soft and fragrant.
Combine the cooked lentils, vegetables, sesame oil, plum vinegar, and lemon juice. Add salt and fresh-ground pepper to taste.