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:

1. 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. 

1. 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!