Oven Baked Split Pea And Lentil Soup Food

OVEN BAKED SPLIT PEA AND LENTIL SOUP

Oven Baked Split Pea and Lentil Soup image

This is an adopted recipe. When it gets colder I look forward to trying it and adding any thoughts. Looks healthy and good, though.

Provided by ladypit

Categories Lentil

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup split peas
1/2 cup lentils
5 cups chicken broth or 5 cups vegetable broth
1/4 cup sliced carrot
1/4 cup sliced celery
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 bay leaf
1 teaspoon ground cumin
1/4 teaspoon salt and pepper
1/4 cup plain yogurt
1/4 cup chopped unpeeled cucumber

Steps:

Rinse and drain split peas and lentils.
In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper.
Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split peas are tender.
Check seasoning and add salt& pepper if necessary Remove bay leaf.
Place in soup bowls and top each serving with yogurt and cucumber.
Serves four.

Nutrition Facts : Calories 198.3, Fat 2.9, SaturatedFat 0.9, Cholesterol 2, Sodium 958.4, Carbohydrate 27.5, Fiber 9.7, Sugar 7, Protein 15.8

OVEN BAKED SPLIT PEA SOUP

Oven Baked Split Pea Soup image

the wonderful thing about this soup, other that the outstanding taste, is the convenience of baking in the oven, unattended..

Provided by grandma2969

Categories < 4 Hours

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb split peas
8 cups water
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1/2 cup parsley sprig
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
1 lb fully cooked smoked kielbasa, coarsely chopped in food processor
1/2 teaspoon bitters

Steps:

preheat the oven to 350*.
rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
bake, covered for 2 hours.
remove from oven and cool.
discard bay leaf and puree the soup in food processor, working in batches, until smooth.
return to kettle.
add the chopped sausage and bitters.
bake 30 minutes longer or until the sausage is heated thoroughly.

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Allrecipes Member

Categories Lentil Soup

Yield 8

Number Of Ingredients 15

Ingredients

¼ cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups dry lentils
8 cups water
1 (14.5 ounce) can crushed tomatoes
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

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