Tuesday, October 4, 2011

Split Peas and Lentils

Yet another forgotten recipe.  I haven't really tested this, but it's so simple, it should work just fine.

7.10 Split Pea Soup or Lentil Soup

It will take upwards of an hour to cook this soup, but you can largely leave it unattended. There are many possible variations, with and without meat. This recipe is a good opportunity to try out different spice mixes. Add milk or other liquid when you reheat the leftovers.

2 onions, minced
1 tbsp olive oil
1 pound (about 2 cups) split peas or lentils
½ tsp salt
pepper to taste
5 cups water or broth
(optional) chopped greens, carrots, or other vegetables
(optional) cooked meats, or ham
(optional) spices of any sort! Try Turkish or French Four Spice (1.05)

Over medium heat, saute the onion until transparent. Add the peas or lentils, and the liquid. Bring the pot to a boil, then reduce to a simmer and cover. Stir periodically for about 30 minutes, tasting occasionally. When the beans start to get soft, add salt and pepper to taste.

You can eat the soup when the beans are soft but still retaining their shape, or you may continue to cook until they are reduced to delicious mush. You can hurry along the beans to the mush state if you like by using a potato masher, or by running the soup a bit at a time through a blender.

After mashing the beans, add any optionals you like, and continue to cook until the optionals are heated through to your liking. Add more water a half-cup at a time if the soup is looking too thick.

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