Split Pea And Lentil Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Yellow split peas, 1/2 lb
2 cup: Tomatoes, peeled
2 cup: Water,
-seeded, and diced
1 tbsp: Olive oil,
1 1/4 cup: Lentils, 1/2 lb
1/2 cup: Onion, (s), chopped
-pref French green lentils,
1/2 cup: Celery, chopped
1/4 tsp: Pepper,
1/2 cup: Unpeeled carrots, chopped
2 tsp: Salt,
1/2 cup: Parsnips, chopped
1 tsp: Ground cumin,
4 cup: Vegetable stock,
-pref roasted,
1: Bay leaf,
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
Source from luhu.jp
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
Source from luhu.jp