Split pea and lentil soup

Yield: 6 servings

Measure 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

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

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