Prep 10 mins
Cook 2 hrs
I have to give credit to my mom for this recipe, but I still think that it's fantastic!
- 1 cup dry green lentils
- 2 cups dried split peas
- 4 cups vegetable broth
- 5 cups water
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 carrot (diced)
- 2 stalks celery (diced)
- 2 dried bay leaves
- Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
- In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
- Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
Very good -- I used red lentiles and the other change I made was in step 3 -- I put the veggies into the soup and used the immersion blender. So good!
I had to add more water while cooking cause it was too thick and it was sticking to the pan. I used chicken broth. I added the veggies after 30 minutes to cook them in the soup. And pureed everything together. Because of the green lentils, it's not too cute, but the taste is great. But next time, I'll use red lentils. I think it would be easier and faster to cook. Thanks VeggieCook :) Made for Holiday tag game