Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Whole Black Peppercorns Description
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Piper nigrum
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Non-Irradiated
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Kosher
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Frontier® Whole Black Peppercorns lend satisfying heat and bite to most any dish and are great for adding flavor at the stove or table. Consisent in size and flavor, you'll find them perfect for use in peppermills. They work well in combination with other herbs and spices, too, and are commonly found in spice blends. Frontier bulk black peppercorns are kosher certified and non-irradiated.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Spicy Red Lentil Soup
[vc_row][vc_column][vc_column_text]As soon as the air turns crisp and the days grow shorter, my cooking shifts into full-on cozy mode. The grill gets tucked away, and my trusty soup pots take center stage. There’s just something about sweater weather that calls for a steaming bowl of comfort, and in my house, that usually means a hearty lentil soup. This spicy lentil soup is one of my favorites – it’s quick, nourishing and endlessly adaptable. I like to turn up the heat with extra red pepper flakes, but you can adjust the spice to your taste. Either way, it’s the perfect pot of warmth to wrap yourself in when autumn comes to stay.
Spicy Red Lentil Soup
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion (finely diced)
- 1 large carrot (finely diced)
- 1 celery stalk (finely diced)
- 1 red or orange bell pepper (finely diced)
- 2 cloves garlic (finely chopped)
- 1 cup red lentils (rinsed and drained)
- 14 oz. crushed tomatoes
- 5 cups vegetable stock (or water)
- ¼ tsp. dried red pepper flakes (or more to taste)
- 1 tsp. ground coriander
- 1-½ tsp. ground cumin
- 2 tsp. garlic powder
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- ¼ cup fresh parsley (chopped)
- Squeeze lime juice
Optional
- In large saucepan, heat olive oil and add onion, carrot, celery and bell pepper. Sauté about 5 minutes until vegetables soften.
- Add garlic and sauté 1 minute.
- Stir in lentils, tomatoes and vegetable stock; Combine well.
- Stir in red pepper flakes, cumin, coriander and garlic powder. Bring to boil, then lower heat, cover saucepan and simmer until soup has thickened, stirring often. Add more broth or water if soup seems too thick. Season to taste with sea salt and freshly ground black pepper.
- Just prior to serving, add chopped parsley and squeeze of lime and stir well. Ladle soup into bowls and serve with grated Parmesan cheese, if desired.
Note: If you desire a smooth and creamy version, blend with an immersion blender.
Get the ingredients you’ll need (and more!) from Vitacost.
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