Lentil and Split Pea Soup

READY IN: 1hr 20mins
Recipe by evelyn/athens

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

Top Review by Sassy Syrah

Fantastic recipe Evelyn. I followed the recipe pretty closely, except I used a meaty hambone instead of hocks, marjoram instead of the thyme and at the very last minute I discovered we didn't have any red wine. Shock horror there, lol.
I also used ordinary stock, which on reflection I could have watered down slightly. I saut?ed everything together and then finished in the slow cooker for 4 hours, so the bacon got slowcooked as well, which I only realised later. I added a splash of balsamic as a sort of sub the red wine. No matter, it was still very good. I particularly liked how the grated potato seemed to give it a creamy feel without being too stodgy.
I will definitely make again.

Ingredients Nutrition

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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