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.

Mushtaq Elahi's Vegetable Curry

I learned this and other recipes from Mushtaq Elahi's cooking class. Mushtaq is from Bangladesh; owns Sakuntala restaurant in Bloomsburg with his wife, Millie; used to be journalist in New York; is a supporter and former board member of Bloomsburg Theater Ensemble; a supporter of local artists, whose work he shows in his restaurant; founder of the Bangladeshi New Year celebration in Town Park, Bloomsburg; a supporter of the local foods movement; and generally an interesting and excellent all-around guy.  I'm posting this and his other recipes with his permission.

This comes out especially good with cauliflower.

Ingredients:
  About 2 pounds of vegetables, such as cauliflower, potato, carrot, cabbage, zucchini, cut into medium pieces and washed.
  2 TB vegetable oil
  1 medium onion, chopped
  3/4 tsp ground turmeric
  1 tsp ground cumin
  1-2 green chilis, sliced or chopped. In a pinch, you can use chili powder instead
  1 tsp roasted ground cumin seeds
  Salt to taste

  Heat oil on medium heat.
  Add onion and green chili, cook until onion looks icy white.
  Add spices, cook until the content becomes aromatic - about 1 minute.
  Add potatoes and carrots, cook for 5 minutes, stirring a few times. Then add other vegetables, which take less time to cook Stir well.
  Add water, 1/2 to 1 C, depending on how saucy you like it.
  Cover and cook 5-7 minutes, until vegetables are cooked.
  Turn heat off.
  Sprinkle roasted ground cumin over the vegetables.  Cover.
  Serve with rice and daal.

  Roasted ground cumin seeds
  Toast 2 tsp of cumin seeds, then use a coffee grinder to grind into a fine powders. Keep the powder in a tightly sealed container.

  Tips - stir the veggies before they're cooked to coat with spices.
          - To cut cauliflower, cut halfway down the stem and break it apart. Soak it in ice water 10 minutes before cooking - then it won't be mushy.