Friday, November 19, 2010
This lentil and split pea soup with it's rich flavorful broth is just what I needed to battle a bout of the seasonal flu. Added 2 cups of water the next day to the soup for even more broth. In order to keep track of the the fresh herbs I tied them together with cooking twine leaving one end long enough to attach to outside of handle of soup pot. When the soup is done, remove herb bundle and discard. The flavor of the broth was even better the second day.
4 cloves of garlic
2 medium carrots, peeled and chopped
2 ribs of celery, chopped
1 medium onion, chopped
1/2 cup dried lentils
1/2 cups split peas
1 14 ounce can of diced tomatoes
1 ham bone with bits of ham
6 to 8 sprigs of thyme
1 large sprig of rosemary
1/2 teaspoon of sage
1/2 teaspoon of tarragon
1 fresh bay leaf
2 quarts of low-salt chicken broth
Black pepper to taste
Heat oil in large soup pot. Add garlic, carrots, celery and onions and cook until soft, 5 to 7 minutes. Stir in beans and lentils, tomatoes, ham bone, herbs and broth. Cook for about 35 to 45 minutes. Stir contents of pot again.When lentils are soft and tomatoes are broken down remove bay leaf and tied herb packet. Season with pepper to taste.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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