INGREDIENTS
- 1 tablespoon Zejd Extra Virgin olive oil
- 1 cup Zejd pitted green Souri olives
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup dried brown lentils
- 5 cups vegetable stock
- 3 cups tomato purée
- 4 cups fresh baby spinach
- Salt & fresh black pepper
INSTRUCTIONS
1. Preheat a 4-quart soup pot over medium high heat.
2. Sauté onions in Zejd Extra Virgin olive oil with a pinch of salt until translucent, about 3 minutes.
3. Add garlic and sauté for 15 seconds or so, then mix in the dried thyme.
4. Add the lentils, stock, salt and pepper. Cover and bring to a boil.
5. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender.
6. Add the tomato purée.
7. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender.
8. Add spinach and Zejd olives and stir frequently until spinach is wilted and velvety.
9. Add water to thin, if necessary.
10. Taste for salt, and let sit for 10 minutes or so the flavors to marry, then serve!
Recipe uses this product
Souri Green Cracked Olives
Description:
Zejd Souri Green Cracked Olives are piclkled green Souri olives that are thoroughly picked, calibrated, cracked, then tossed to ferment in a natural brine, the Lebanese traditional fashion. Uniquely flavorful with a firm flesh, they make for tasty table olives.
Ingredients: Green Olives, Water, White Grape Vinegar, Salt, and Lactic Acid.
May contain traces of nuts.
Handling: Once opened, keep refrigerated.
INGREDIENTS
- 1 tablespoon Zejd Extra Virgin olive oil
- 1 cup Zejd pitted green Souri olives
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup dried brown lentils
- 5 cups vegetable stock
- 3 cups tomato purée
- 4 cups fresh baby spinach
- Salt & fresh black pepper
INSTRUCTIONS
1. Preheat a 4-quart soup pot over medium high heat.
2. Sauté onions in Zejd Extra Virgin olive oil with a pinch of salt until translucent, about 3 minutes.
3. Add garlic and sauté for 15 seconds or so, then mix in the dried thyme.
4. Add the lentils, stock, salt and pepper. Cover and bring to a boil.
5. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender.
6. Add the tomato purée.
7. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender.
8. Add spinach and Zejd olives and stir frequently until spinach is wilted and velvety.
9. Add water to thin, if necessary.
10. Taste for salt, and let sit for 10 minutes or so the flavors to marry, then serve!
Recipe uses
this product
Souri Green Cracked Olives
Description:
Zejd Souri Green Cracked Olives are piclkled green Souri olives that are thoroughly picked, calibrated, cracked, then tossed to ferment in a natural brine, the Lebanese traditional fashion. Uniquely flavorful with a firm flesh, they make for tasty table olives.
Ingredients: Green Olives, Water, White Grape Vinegar, Salt, and Lactic Acid.
May contain traces of nuts.
Handling: Once opened, keep refrigerated.
