My DD's (Dear Dad's) Lentil and Split-Pea Soup Recipes!

binah918

Thu, Jan 11 2007, 11:02 am

GR asked for my split-pea soup recipe. I'm posting it here for everyone. My father is a fabulous cook. When I got married he emailed me tons of his recipes. Below is one of the emails for both lentil and pea soups. Enjoy!

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Here's a recipe for a large pot of LENTIL SOUP. It freezes well.

5 stalks celery, cut in large pieces
8 medium carrots, cut in large pieces (e.g., into "one-thirds" each)
approx. 9 cups water
2 medium-large onions, peeled and quartered

Make a broth by combining the above ingredients and cooking until veggies are very tender. Discard the celery and onion. Do NOT discard the water. This is your broth (duh!!). Puree most of the carrots (Cuisinart, steel blade) and return to the broth. Leave aside some carrots to add later as bite-size pieces.

2 onions, chopped in Cuisinart.
6 cloves of garlic, chopped on Cuisinart
3 tablespoons olive oil
2 teaspoons grated or finely chopped lemon rind (can do easily with knife)
2-3 bay leaves
3 cups blonde lentils (this is an approximation); if the soup turns out too thick, add water. If it turns out too thin, oh well, you know for next time!
juice from 1½ lemons, or a couple of teaspoons of bottled lemon juice
basil, salt and pepper

Saute the onion and garlic in the olive oil. When the onions begin to turn brown, add them to the broth along with the lemon rind, bay leaves and lentils. Let it cook for about 40 minutes. Strain out approximately 1/3 of the lentils, puree in the Cuisinart, and return to the soup. (I like to do this to get a smoother consistency.) Chop the remaining carrots into bite-size chunks and add them to the soup. Add water if it gets too thick. Cook for another 20 minutes, then add the lemon juice, some basil and season with salt and pepper. Simmer for 20 minutes longer before serving. Remember, this soup freezes well.

… and a large pot of SPLIT PEA SOUP. It also freezes well.

1½ - 1¾ pounds of green split peas.
12 cups water
1½ teaspoons salt
2-3 tablespoons olive oil
Chop the following ingredients with steel blade in Cuisinart:
• 1½ - 2 cups carrots ½ cup celery 1-2 cups yams or sweet potato
• 1 – 1½ cups onion 3 cloves garlic
approx. 1 teaspoon basil
approx. ½ teaspoon marjoram, if available (green herb, looks like dried basil)
¾ teaspoon ground cumin
½ - ¾ cup dry white wine or good beer
fresh ground black pepper to taste, add salt as needed
Put the split peas in a large pot with the water and salt, bring the water to a boil, then lower the heat and simmer for about one hour. Early in the process (as the water boils) skim and discard the foam.

Saute the chopped carrots, celery, sweet potato, onions and garlic in the olive oil for about 10 minutes, stirring frequently. Add the additional herbs, cook for 5 more minutes, then add to soup. Simmer the soup, stirring occasionally, for about 40-60 minutes. Strain out approximately 1/2 of the peas, puree in the Cuisinart, and return to the soup. Add the wine or beer, pepper, salt as needed. Cook for 15 minutes before serving.