VEGETARIAN SPLIT PEA AND LENTIL SOUP
Make and share this Vegetarian Split Pea and Lentil Soup recipe from Food.com.
Provided by EZGoingEric
Categories Lentil
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Place first 7 ingredients in a large pot.
- Bring to a boil and then simmer on low, partially covered for about 20 minutes, stirring occasionally.
- Saute in olive oil and then add onions, garlic, celery, carrots and potato.
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally. Add water as needed.
- Blend until smooth with hand mixer.
- Add lentils.
- Season to taste with salt, pepper, and vinegar.
Nutrition Facts : Calories 250.8, Fat 0.9, SaturatedFat 0.1, Sodium 66.2, Carbohydrate 46.7, Fiber 17, Sugar 9.2, Protein 15.7
SPLIT PEA AND LENTIL SOUP WITH VEGETABLES
I got this recipe from a resturant owner in Napa it has virtually zero fat and tons of flavor. The best part is that it is very easy to make!!
Provided by ladybug929
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse lentils and split peas well then add to boiling water and simmer until done, about 40 minutes keep checking water before this adding if water goes below beans, drain.
- Heat olive oil in large pot, saute onions and garlic over medium heat until onions are clear about 5 minutes.
- Add celery, carrots and 1 cup of water, simmer until al dente.
- Add 4 cups water and cooked lentils and split peas.
- Squeeze tomatoes, add juice and friut to pot.
- Add v8 juice, salt, pepper, paprika, and basil to pot.
- Bring to a boil reduce heat to simmer. Add potatoes and spinach, simmer until potatoes are done about 30 minutes, stirring at least every 10 minutes.
- Garnish with parmasean cheese.
Nutrition Facts : Calories 237.5, Fat 2.6, SaturatedFat 0.4, Sodium 743.5, Carbohydrate 43.3, Fiber 13.7, Sugar 8.5, Protein 13.3
PAUL AND LINDA MCCARTNEY'S SPLIT PEA SOUP
Another celebrity recipe. I do not know if you should chop up the tomatoes or not, but this sounds great. This would be vegan if you don't use the butter.
Provided by Lennie
Categories Lentil
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
- Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
- Add butter and stir until melted.
- Add peppercorns and sea salt to taste.
Nutrition Facts : Calories 282, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 134, Carbohydrate 33.2, Fiber 13.1, Sugar 5.8, Protein 11.8
LENTIL AND SPLIT PEA SOUP
A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.
Provided by evelynathens
Categories Ham
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
- Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve
OVEN BAKED SPLIT PEA AND LENTIL SOUP
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
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
CREAMY SPLIT PEA & LENTIL SOUP
Make and share this Creamy Split Pea & Lentil Soup recipe from Food.com.
Provided by VeggieCook98
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
- In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
- Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
- Enjoy!
HEARTY VEGETABLE SPLIT PEA SOUP
This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
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- In a large pot, cook bacon until crisp and fat is rendered. Transfer to paper towel to drain. Reserve about a tablespoon or so of fat in the pot.
- Add onion, carrot and leeks to pot. Sprinkle with some salt and cook until vegetables have softened and lightly browned, about 5-10 minutes.
- Stir in bay leaves and thyme, and then add the split peas and lentils, celery and reserved bacon. Cover with the chicken stock. Add the shredded potato and ham hock, season with more salt and some pepper, and bring to a boil. Turn down to a simmer, cover with lid slightly askew.
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