Split Pea Lentil Soup

Split Pea Lentil Soup (Parve)

By Giora Shimoni

Updated 11/01/19

I'm stealing this recipe from The Spruce Eats to make for our Hanukkah party Friday - we'll see how it turns out!

boblin / Getty Images

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• Total: 90 mins
• Prep: 10 mins
• Cook: 80 mins
• Yield: 6 to 8 Cups (6 to 8 Servings)

40 ratings

3 Comments

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Nutritional Guidelines (per serving)
151	Calories
4g	Fat
24g	Carbs
6g	Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy to make and healthy soup is especially nice to serve for a fall or winter family or Shabbat dinner. Dunk fresh bread or challah into it.

Follow this simple, nourishing soup with a savory mushroom and onion omelet or a wrap sandwich. Carry the comfort food theme through dessert with these dairy-free oatmeal raisin cookies with chocolate and nuts.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion (peeled, trimmed, and chopped)
• 3 cloves garlic (peeled and chopped)
• 3 bay leaves
• 3 celery stalks (trimmed and chopped)
• 3 carrots (peeled and chopped)
• 1 1/2 cups dried split peas (picked over and rinsed)
• 1/2 cup green or brown lentils (picked over and rinsed)
• 8 cups water
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme

Steps to Make It

1. In a large stockpot, heat the oil over medium heat. Add the onion, garlic, bay leaf, celery, and carrots, and saute until the onions are soft and translucent about 6 to 8 minutes.
2. Add the split peas, lentils, and water. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 40 minutes.
3. Stir in the parsley, salt, pepper, basil, and thyme. Cover and simmer, stirring occasionally, for 20 to 40 minutes, until the peas are falling apart and the vegetables are soft enough to mash.
4. Remove the bay leaves. Using an immersion blender, puree the soup until smooth. Or let the soup cool a bit and pour it in batches into a stand blender and pureé.

Dairy-free Macaroons

Dairy-Free Coconut Macaroon Cookies

Written by

Ashley Adams

Updated 06/19/19

The Spruce / Claire Cohen

• Total: 20 mins
• Prep: 5 mins
• Cook: 15 mins
• Yield: 3 dozen cookies (serves 18)

Nutritional Guidelines (per serving)
151	Calories
7g	Fat
20g	Carbs
2g	Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Macaroons originated in Italy between the 1500s and 1700s. They have become popular around the world as cultures have adapted the original recipe. This dairy-free recipe is closer to the traditional coconut macaroons and may be new to many bakers' dessert repertoire. This simple recipe for dairy-free macaroons are coconut-based, although some macaroons use ground almonds instead. They are elegant and fun treats for cocktail hour or as a post-dinner sweet. They take less than 20 minutes to prepare and bake, from start to finish. Feel free to substitute the vanilla or almond extract with other flavorings of your choice; orange and lemon extracts yield good results, and during the holidays, peppermint macaroons are a festive idea for any family or company celebration.

Storing Macaroons

Dairy-free coconut macaroons will keep at room temperature in an airtight container for up to three days. But refrigerating them after they have been properly cooked for up to 24 hours will help the flavors meld and make them more firm for ease of serving. Be sure to let the macaroons cool before storing them. Metal containers will keep these macaroons crisper than plastic containers. If storing a large batch, layer macaroons between parchment paper.

Freezing and Refrigerating Macaroons

Pack the coconut macaroon dough very tightly to ensure a more tender cookie. The dough can be refrigerated for up to a week and frozen for up to six weeks in an air-tight plastic container or freezer bag. Thaw in the container for 15 minutes at room temperature. Pack dough in containers, or shape slice-and-bake dough into logs and wrap. To thaw, place in the refrigerator overnight before reheating.

Ingredients

• 5 cups coconut (finely-shredded, unsweetened)
• 1 1/2 cup sugar (granulated)
• Pinch of salt
• 4 large egg whites (lightly beaten)
• 1 teaspoon pure vanilla extract (or almond extract)

Steps to Make It

1. Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
   
2. In a large mixing bowl, mix together the coconut, sugar and salt. Add the egg whites and vanilla extract, mixing until well combined.
   
3. Using your hands, form the mixture into small 1 1/2 to 2 tablespoon mounds, transferring each to the prepared baking sheets as you work.
   
4. Bake until just the peaks of the cookies are light golden brown, about 12 to 15 minutes, turning the pan halfway through to ensure even baking. Allow the cookies to cool completely on a wire cooling rack. Serve at room temperature.
   

Credit for this recipe goes to adamantkitchen.com

 

I fell in love with this soup during a trip to Iceland celebrating my father's 80th birthday. It was served everywhere - in Reykjavik, in convenience stores, and most memorably, at the waiting hut for a tour to go into a dormant volcano!

It's easy to make, though I find browning the meat is essential.  And it's incredibly tasty, especially with fresh bread!

 

 

Yield: 4-6 Servings

Kjötsúpa (Traditional Icelandic Lamb Soup)

4.7 Stars (3 Reviews)

Icelandic lamb soup is simple fare, and the perfect comfort food for a cold night.

Ingredients

• 2 to 2 1/2 lbs (1 kg) Mutton or Lamb (Shoulder or Neck), bone-in, cut into rough pieces
• 1 large rutabaga (Swede), chopped
• 4 large carrots, chopped
• 6 waxy potatoes, chopped1 onion, chopped
• Salt and Pepper to Taste

Instructions

1. Place meat in a large soup pot, such as a 6-quart dutch oven, and cover with cool water. 
2. Slowly bring the meat and water to a boil and then reduce the heat to very low.
3. Simmer the meat for about an hour, until it’s very tender.  Skim away any surface scum (if necessary).
4. Add the chopped vegetables and simmer until they’re tender, about 20 more minutes.
5. Serve Kjötsúpa hot.