Trader Joe’s update: GREEN LENTILS are back! (and great recipe)

So these were not actually discontinued. Just OUT OF STOCK forever (a year?)

I had thought that Trader Joe’s discontinued their GREEN LENTILS. They vanished for a very long time (over a year?) However yesterday I was pleasantly surprised to see lentils back on the shelf with the grains. Trader Joe’s had sold a ton of these (and red lentils) during Covid, as people stocked up on things that lasted.

I love lentils. They are delicious and of course super healthy. Like all legumes they are packed with protein and fiber. One thing I really like is they are far easier than most beans to cook. Unlike dried beans, lentils don’t need to be soaked. Just toss them into a pot and they only need about 15-20 minutes.

Here’s a recipe I found for an excellent lentil dish with goat cheese, which can make a nice lunch or dinner. I revised the original recipe I saw from chef Jose Pizarro to make it easier and less complicated to source (finding wild garlic aka ramps is not so easy)

My simpler recipe still tastes wonderful…like some dish you would get at a fancy restaurant.

Now if only TJ’s will bring the Red Lentils back!

$1.99 for 16 oz bag.

LENTILS WITH GOAT CHEESE & HONEY (revised from Chef Jose Pizarro’s dish)

https://www.theguardian.com/food/2024/apr/30/lentils-wild-garlic-spinach-goats-cheese-recipe-jose-pizarro

(my revised, easier version)

2 cups lentils
water or veg stock or chicken stock
4 cloves garlic, chopped
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 pkg Honey Chevre goat cheese
1-2 tbsp honey (or hot honey if you like spice!)
1 small handful scallions

Wash lentils, drain, put in pot and cover with plenty of water or stock (if just water season with some salt). Bring to a boil then turn down to a simmer. Cook for about 15-20 minutes or just until lentils are tender but still have the tiniest bite (the exact timing will depend on the kind and age of your lentils). We don’t want mushy. Drain the lentils and put in large bowl.

Mix in chopped garlic, add olive oil and vinegar, and season to taste with good sea salt and fresh pepper. Stir gently to combine. Tip the lentil mixture into a serving dish or divide between individual plates. Crumble up the goat cheese in little chunks and put all over the top, drizzle with honey, and scatter on chopped scallions.

(if you are vegan, you could leave out the cheese and still have a decent dish)