Fourth in our CollaBREADtive 3 program is Chef Amy Zupanci of Fond Restaurant and Township Grocer in Edwardsville, IL. Since it’s inception, the mission of Fond and Zupanci has been to deliver the highest quality ingredients, sourced responsibly, and presented simply with knowledgeable service in a comfortable atmosphere. In 2010, Zupanci opened Township Grocer, along with friend and food-enthusiast, Karen Bailey. The grocer, located next door to Fond serves as an everyday pantry where lovers of good food can pick up lunch and pantry needs alike.
For the program, Zupanci teamed up with Josh and created a Lentil Soup served in Companion’s Ancient Grain bread bowl. From January 17 – February 27, you can find the ancient grain bread wherever our products are sold, print the recipe below and try it at home! Or stop by Fond Restaurant or the Township Grocer and order it from their menu.
Click here to download a PDF of the recipeFor the lentil soup:
2 cups green lentils
8 cups water
1 large onion, minced
4 cloves garlic, minced
1/4 cup olive oil
2 cans garbanzo beans, drained, rinsed
1 Lg can tomatoes, diced
1 cup carrot, diced
1 cup celery, diced
3 cups kale, chopped
1/2 t cayenne
1/2 t cumin
1 T turkish oregeno
1 T Sherry Vinegar
Salt and pepper to taste
Procedure for the lentil soup:
In a large, heavy pot, warm olive oil.
Add onions and garlic, sweat for about 5 minutes.
Add carrots and celegary, and coat with oil and aromatics.
Add lentils and spices, stirring to coat the lentils with all of the vegetables, aromatics, and spices.
Cover with water.
Bring to a bubble and simmer for about 45 minutes.
Add kale and garbanzo beans.
Season with salt and pepper.
Continue cooking 20 minutes or until lentils are tender.
Finish with vinegar and salt and pepper if needed.