This is an inexpensive, simple to put together, recipe that works
especially well for a family because it can be enhanced in ways that fit each
diner’s wishes.
The following will make about eight generous servings.
INGREDIENTS
Two large onions, diced.
Three medium carrots, and three celery stalks, diced.
Two cups of a mix of yellow or green split dry peas, lentils, in
roughly equal portions
Eight cups vegetable broth; water can also be used as a substitute.
Seasonings to taste—I used Penzey’s minced garlic (2 teaspoons), ½
teaspoon of salt and black pepper, and about ½ to ¾ teaspoon of Penzey’s Lemon
Pepper seasoning. Note—other brands can,
of course, be used, and you can season to your individual tastes; remember to
be bold with the seasonings as that will produce a very flavorful dish.
PREPARATION
Dice the vegetables, and stir fry for about 7 minutes, under medium heat, in a pan pre-heated with a thin layer of olive oil; a tablespoon of butter can be added for extra flavor.
While the vegetables are cooking, mix the broth and dry pea/lentils,
and put in a large pot under medium heat, bring to a boil, and then reduce heat
to slightly above simmer.
When the vegetables are done, add them to the soup, and cook, slightly
above simmer, stirring occasionally, and uncovered, for about 45 minutes, being
careful not to cook too rapidly, and adding more broth if needed.
SERVING
While this is a vegetarian dish, each person can tailor to their own
culinary tastes, by adding small pieces of cooked chicken, sausage, fish, or
beef. One way that I enjoy this dish is
with small chunks of ham that I have sautéed in butter for above 3-4 minutes
before adding to my soup.
This can be garnished with a dollop of sour cream, and with a sprig of
parsley or dill.
