7525 Lentilsplit Pea Soup |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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Warm, hearty, simple, yet robust soup that is great for a cold winter day. The cumin gives it a great Indian soup taste. Ingredients:
2 tablespoons olive oil |
1 cup onion (chopped) |
1/2 cup chopped carrot |
2 cloves garlic |
2 teaspoons salt |
3/4 lb. lentils (rinsed) |
1/4 lb. split peas (rinsed) |
8 cups vegetable broth (or no-chicken broth) |
1/2 tsp. coriander |
1/2 tsp. cumin |
1 large bay leaf |
fresh ground pepper to taste |
Directions:
1. -Put olive oil in a 6 Quart Pot and turn on medium heat
2. -Place carrots, garlic, and onion in pot and sweet until onions are translucent (little more than 5 minutes)
3. -Add the lentils, split peas, broth, cumin, coriander, bay leaf, salt and pepper
4. -let the soup come to a boil, and then reduce heat to a simmer
5. -cook under lentils and split pea are tender (1.5 hours / usually takes a little longer for the split peas).
6. -Use a stick blender to puree the soup to your desired consistency. I usually prefer to keep a few larger pieces of lentils in for texture.
7. -Serve
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