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Lentil and Split Pea Soup Recipe

August 23rd, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3slicesbacon, chopped
  2. 1onion, chopped
  3. 1carrot, chopped
  4. 1/2cup choppedleeks(white and pale green parts only)
  5. 1clovegarlic, minced
  6. 6cupslow sodium chicken broth
  7. 1/2cuplentils
  8. 1/2cupsplit peas
  9. 1mediumpotato, peeled,grated
  10. 1smoked ham hock
  11. 1/3cup choppedcelery & leaves
  12. 1/4teaspoondried thyme
  13. 1bay leaf
  14. 2tablespoonsdry red wine

DIRECTIONS

  1. 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.
  2. 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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