Nelson Family Farms Split Pea Lentil Soup Recipes

VEGETARIAN SPLIT PEA AND LENTIL SOUP

Vegetarian Split Pea and Lentil Soup image

Make and share this Vegetarian Split Pea and Lentil Soup recipe from Food.com.

Provided by EZGoingEric

Categories Lentil

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups dried split peas or 1 (1 lb) bag dried split peas
6 cups water or 6 cups vegetable stock
1 bay leaf
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon cumin
2 large onions, chopped
6 medium garlic cloves, sliced
5 stalks celery, chopped
4 medium carrots, sliced
1 sweet potato, diced
1 cup cooked lentils
salt
fresh ground black pepper
2 tablespoons balsamic vinegar

Steps:

Place first 7 ingredients in a large pot.
Bring to a boil and then simmer on low, partially covered for about 20 minutes, stirring occasionally.
Saute in olive oil and then add onions, garlic, celery, carrots and potato.
Partially cover and allow to simmer for about 40 minutes, stirring occasionally. Add water as needed.
Blend until smooth with hand mixer.
Add lentils.
Season to taste with salt, pepper, and vinegar.

Nutrition Facts : Calories 250.8, Fat 0.9, SaturatedFat 0.1, Sodium 66.2, Carbohydrate 46.7, Fiber 17, Sugar 9.2, Protein 15.7

LENTIL AND SPLIT PEA SOUP

Lentil and Split Pea Soup image

A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.

Provided by evelynathens

Categories Ham

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ 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.
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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