Lentil and Split Pea Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes. Ingredients:
3 slices bacon, chopped |
1 onion, chopped |
1 carrot, chopped |
1/2 cup chopped leek (white and pale green parts only) |
1 clove garlic, minced |
6 cups low sodium chicken broth |
1/2 cup lentils |
1/2 cup split peas |
1 medium potato, peeled,grated |
1 smoked ham hock |
1/3 cup chopped celery & leaves |
1/4 teaspoon dried thyme |
1 bay leaf |
2 tablespoons dry red wine |
Directions:
1. Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 1/2 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.
2. 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
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