Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, lentils with green peas soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Buy Green Pea Soup at Amazon. Add the split peas, lentils, and water. Stir in the parsley, salt, pepper, basil, and thyme. DIRECTIONS In a heavy (cast iron is best) dutch oven heat oil over medium heat.
Lentils With Green Peas Soup is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Lentils With Green Peas Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook lentils with green peas soup using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Lentils With Green Peas Soup:
- Get 1/2 cup red lentils
- Get 4 cups water
- Make ready 3/4 cup green peas
- Get Pinch salt (optional)
- Make ready 1/2 chicken stock cube
- Prepare 2 tbsp butter
- Take to taste Black pepper
Add ham shanks and season with a little salt and pepper. Lentil soup will accommodate lots of variations. Instead of curry spices, you could try an Italian blend of basil, oregano and bay leaf. Any of your favorite vegetables will work too: green beans, peppers, corn or peas all work well here.
Steps to make Lentils With Green Peas Soup:
- Boil the lentils with 1 tbsp of butter and the stock cube in 2 cups of water for about 15/20 minutes or until the lentils are soft and fully cooked through.
- Boil the peas separately for about 15 minutes in remaining water then once cooked, drain and blend with a drizzle of olive oil until smooth. Add them to the lentils
- Season with salt, pepper, and add the remaining butter then stir. Continue to cook until it has thickened.
Instead of curry spices, you could try an Italian blend of basil, oregano and bay leaf. Any of your favorite vegetables will work too: green beans, peppers, corn or peas all work well here. This versatile soup makes an excellent vehicle to use up or stretch leftover meat from the night before. There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.
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