Do you remember the show called Supermarket Sweep? I loved that show. Looking back, my love for that show was probably one of the first signs of my developing passion for all things FOOD. I find a comforting (and totally not normal) sense of pride in knowing where everything in my grocery store can be found, a feeling only intensified during the 6+ years I lived a few doors down from Trader Joe’s. I am telling you right now, I will beat you in a match up of Supermarket Sweep at TJ’s. Blindfolded. Ok, ok, I will calm down…but seriously, I know my Joe’s. I stopped in every day, sometimes multiple times a day, when I lived down the street and became friends and eventually neighbors with some of the people who worked there! Well, this absolute staple in my summer meal arsenal is thanks to one of those buds who gave me the tip one day when I was at a loss of something easy to cook on a hot summer night. After you try it, love it and add it to your summer meal rotation make sure to thank Joel when you see him at TJ’s.
Dill & Lentil Salad, thanks Joel!
The original recipe from Joel was made with creme fraiche, but I have made it a bit healthier over the years by subbing in Greek yogurt. The original is incredible but the healthier version is close enough for the nutritional boost. Also, I’ve tried with only Greek yogurt (no creme fraiche) and it’s not as good. Even a small spoonful of the creme fraiche seems to add a creaminess that smoothes out the flavors and eases the tartness of the yogurt.
- 1 package TJ’s pre-cooked lentils
- 1 shallot finely minced
- Fresh dill, a few tablespoons cut, or to taste
- Greek Yogurt, to your liking but I use 1/3 cup + a spoonful or so
- Creme Fraiche (optional, but the original), again to your liking but about a tablespoon
- Salt and Pepper to taste
- For an added boost add a few cups of chopped arugula! Makes a wonderful lunchtime salad. I just had a bowl with arugula and chopped avocado…so yummy.