Lentil and Split Pea Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 slice bacon, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 118.29 ml chopped leek (white and pale green parts only)
- 1 clove garlic, minced
- 1419.54 ml low sodium chicken broth
- 118.29 ml lentils
- 118.29 ml split peas
- 1 medium potato, peeled,grated
- 1 smoked ham hock
- 78.78 ml chopped celery & leaves
- 1.23 ml dried thyme
- 1 bay leaf
- 29.58 ml dry red wine
directions
- 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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Reviews
-
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. <br/>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. <br/>I will definitely make again.
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Tweaks
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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. <br/>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. <br/>I will definitely make again.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.