Thursday, October 7, 2010
Split Pea (and Red Lentil) Soup
*Serve with Spelt Cornbread!
2 Tbsp oil ( Coconut, grapeseed, olive, etc)
1 onion chopped
2-3 cloves of garlic chopped
2-3 carrots chopped
s/p (to taste)
2 bay leaves
1/2 cup dry red lentils
1 1/2 cups split peas (or 2 cups if not using red lentils)
4-6 cups of veggie stock (boxed or homemade)
2-4 cups of water (depending on how thick or thin you want the soup)
Heat oil in large dutch oven, or stock pot.
Add onions and garlic and saute until translucent, about 3 minutes.
Add the carrots and cook for another 3 minutes.
Add lentils, peas, stock, water, bay leaves and s/p. Reserve some of the water to add later, if the soup is too thick.
Simmer until lentils have broken down and most the peas are as well. This may take up to an hour.
Check for seasoning and add more salt and pepper if needed. Remove bay leaves before serving.