Split Pea Or Lentil Soup Food

LENTIL AND SPLIT PEA SOUP

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

CROCK POT SPLIT PEA AND LENTIL SOUP

Steps:

• Dump it all in the crock pot.
• Cook on high for 8 hours or until beans are soft.
• If you like it creamy, puree some or all of it with an immersion (hand held stick) blender.
• If you don't have Italian seasoning, any combination of oregano, basil, sage, rosemary, thyme and marjoram will work.
• Serve with crispy French or Italian bread.

LENTIL SOUP WITH PEAS AND HAM

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
• Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.

CREAMY SPLIT PEA & LENTIL SOUP

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!

OVEN BAKED SPLIT PEA AND LENTIL SOUP

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.

SPLIT PEA AND LENTIL SOUP WITH VEGETABLES

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.

VEGETARIAN SPLIT PEA AND LENTIL SOUP

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.