We have found that the same recipe works for split pea soup as it does for lentils, at least in our family. Sometimes we switch things up a little, but this is the basic recipe we start with.
Serves: 8
Prep Time:
Cook Time:
Difficulty:
Ingredients
1 lb. lentils (or split peas)
1 chopped onion
2 cloves garlic
3 – 4 large carrots
2 – 3 stalks celery
1 tsp. sugar
2 bay leaves
1 tsp. thyme
dash cayenne
1 cup diced ham
2 Tbsp. flour
water to paste
Directions
Carefully rinse lentils, removing anything that doesn’t belong. Place lentils in a large saucepan in 2-3 quarts of water. Bring to a boil and simmer 30-40 minutes.
Meanwhile, sauté the garlic and onions, and chop up the carrots and celery. When the lentils have softened up, add the onion, garlic, carrots, celery, and seasonings. Add more water if it’s needed. Simmer another 10 – 15 minutes.
Add the meat if using. Make a paste with the flour, using enough water to mix it well. Drizzle into the soup, stirring constantly. Let it cook another 5 minutes or so, stirring occasionally.
