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Split Pea and Lentil Soup
2015-01-27
https://www.metro.ca/userfiles/image/recipes/soupe-lentilles-pois-casses-10265.jpg
PT15M
PT1H00M
PT1H15M
Rinse split peas and lentils; place in large pot.Add 10 cups (2.5 L) water; bring to boil.Reduce heat, cover and simmer for 25 minutes.Meanwhile, place shiitakes in medium bowl; cover with 1 1/2 cups (375 mL) boiling water.Let stand, covered, for 15 minutes or until softened.Drain, reserving water.Squeeze out excess moisture; cut off stems and slice. Set aside.In large skillet, heat oil over medium-high heat.Cook onions and garlic for 5 minutes or until softened.Stir into split peas along with carrots, celery, potato, hijiki, thyme, salt, oregano, pepper and cayenne.Simmer, stirring often, for 20 minutes or until vegetables are tender.Add reserved shiitake water if desired.Stir in shiitakes.
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Metro
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1 1/2 cup (375 mL) dried yellow split peas
1 cup (250 mL) dried green lentils
1/2 cup (125 mL) dried shiitake mushrooms (about 6)
2 Tbsp. (30 mL) olive oil
2 large onion, chopped
3 clove garlic, minced
3 carrot, sliced
4 stalks celery, chopped
1 sweet potato, peeled and cubed
1/2 cup (125 mL) hijiki, soaked in 1 cup (250 mL) water for 5 minutes
1 tsp. (5 mL) dried thyme
1 tsp. (5 ml) salt
1/2 tsp. (2 ml) dried oregano
1/2 tsp. (2 mL) freshly ground black pepper
1/4 tsp. (1 mL) cayenne pepper
Split Pea and Lentil Soup
10
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME
Ingredients
-
1 1/2 cup
(375 mL)dried yellow split peas
-
1 cup
(250 mL)dried green lentils
-
1/2 cup
(125 mL)dried shiitake mushrooms (about 6)
-
2 Tbsp.
(30 mL)olive oil
-
2
large onion, chopped
-
3
clove garlic, minced
-
3
carrot, sliced
-
4
stalks celery, chopped
-
1
sweet potato, peeled and cubed
-
1/2 cup
(125 mL)hijiki, soaked in 1 cup (250 mL) water for 5 minutes
-
1 tsp.
(5 mL)dried thyme
-
1 tsp.
(5 ml)salt
-
1/2 tsp.
(2 ml)dried oregano
-
1/2 tsp.
(2 mL)freshly ground black pepper
-
1/4 tsp.
(1 mL)cayenne pepper
Preparation
Rinse split peas and lentils; place in large pot.
Add 10 cups (2.5 L) water; bring to boil.
Reduce heat, cover and simmer for 25 minutes.
Meanwhile, place shiitakes in medium bowl; cover with 1 1/2 cups (375 mL) boiling water.
Let stand, covered, for 15 minutes or until softened.
Drain, reserving water.
Squeeze out excess moisture; cut off stems and slice. Set aside.
In large skillet, heat oil over medium-high heat.
Cook onions and garlic for 5 minutes or until softened.
Stir into split peas along with carrots, celery, potato, hijiki, thyme, salt, oregano, pepper and cayenne.
Simmer, stirring often, for 20 minutes or until vegetables are tender.
Add reserved shiitake water if desired.
Stir in shiitakes.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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