Split Pea and Lentil Soups
Introduction
This is Mama Miche, and today in My Magic Kitchen: Split pea and lentil soup(s)
This week in the magic kitchen, you get two recipes for the price of one! How and why? Because I make both of these delicious soups the same way. They don't taste the same because their main ingredients are different, and they each have a different flavor profile, but both rock hard in a comforting way. The way split pea breaks down and becomes almost creamy without any dairy is very cool. Lentils cook down but don't mush the same way.
Listen, I don't know what made me start making the split pea soup this way, but my lentil soup was inspired by the lentil soup at Carrabba's. I wanted to make something like it and came up with this recipe and then made split pea the same way one day, and this has become my go-to recipe for both. Sometimes, I make both on the same day because why not?!? Both these soups freeze beautifully, and I like to have homemade food in the freezer for quick meals instead of the preservative-packed meals in our supermarket freezers. That's just me, and that's how I roll.
P.S. The Twice Stolen Spice™ is a game changer on croutons; one must have croutons with split pea soup. Once again, I don't make the rules! *(Gluten-free bread can be used),
But if you would be so kind as to buy some of our products, you'll see how Mama Miche makes your kitchen magic!
Tools
Knife
Cutting mat
Food chopper (optional)
Measuring cups and spoons
Large pot
Mixing spoon
Ingredients
Makes 15 servings
3 cloves garlic
3 celery ribs
3 carrots
1 med-large onion
2 cups split pea or lentils
1 lb sweet Italian sausage (bulk or remove from casing)
2-3 tbsp Twice Stolen Spice™
1 tbsp turmeric
6 cups hambone or vegetable stock (Note 1)
3 bay leaves
*For lentil - 1 can diced tomatoes (optional)
Directions
Prep Time: 15 minutes Cook Time: 30 minutes
Prep
Peel garlic cloves and onions
Trim ends off celery ribs
Clean and trim carrots
Cut into large pieces and place vegetables in food processor/chopper.
Or
Mince fresh garlic and finely dice fresh vegetables.
Rinse lentils or split peas and set aside
Cook
Add 1 tbsp olive oil to a large pot on medium-high heat
Add sausage to pot, break sausage up while cooking about halfway
Add chopped vegetables, stirring occasionally, and cook for about 10 minutes.
Add split peas or lentils, Twice Stolen Spice™, and turmeric. Mix ingredients together thoroughly.
Add 5 cups of broth and bay leaves, continuing to stir ingredients together.
For the lentil recipe, add diced tomatoes if desired, with the broth.
Lower heat to simmer for at least 30 minutes stirring occasionally. Add broth if needed.
Notes:
Vegetable Stock - If you cook with fresh vegetables, I recommend saving and freezing all the scraps. Once you have one or two gallon-sized zipper bags worth of veggie scraps, place them in a large pot and add water until they are covered. Cover and simmer slowly on low heat for 6-8 hours. Let it cool, remove vegetables (you can let them dry out a bit and compost later or discard them), and strain stock with cheesecloth or a reusable coffee filter. For best results, do not boil the vegetables on high heat, or they will get slimy.
Hambone Stock - If you ever get one of those spiral sliced hams for the holidays or anytime, save that bog bone and the meat stuck to it and put it in a large pot and cover it with water (about 3 to 4 quarts). Cover and simmer on very low heat for 8 hours. Remove the bone and strain with cheesecloth. Freeze it for when you make some hearty fall soups!
