Split pea and lentil soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow split peas (1/2 lb) |
| 2 | cups | Water |
| 1 | tablespoon | Olive oil |
| ½ | cup | Onion(s), chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Unpeeled carrots, chopped |
| ½ | cup | Parsnips, chopped |
| 4 | cups | Vegetable stock |
| 1 | Bay leaf | |
| 2 | cups | Tomatoes, peeled seeded, and diced |
| 1¼ | cup | Lentils (1/2 lb) pref French green lentils |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground cumin pref roasted |
Directions
1. soak the split peas in the water for 1 hour.
2. Heat a large, heavy pot for 1 minute. Add the olive oil and then the onion. Saut‚ until the onion begins to color, about 5 minutes.
Add the celery, carrots, and parsnips, and saut‚ until they soften, about 5 minutes.
3. Add the stock, bay leaf, tomatoes, lentils, and split peas and their soaking water. Bring to a simmer over high heat, add the pepper and stir. Turn the heat to low, cover, and simmer until the beans are tender, about 1 hour. Add the salt and cumin. Remove the bay leaf.
SERve hot.
Can be refrigerated for 2 days. Reheat before serving.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 83-84 Submitted By DIANE LAZARUS On 10-05-95