Dilly Split Pea and Red Lentil Soup


This is a simple soup that's nice on a chilly day. It has a comforting texture that also makes it nice when one doesn't feel particularly well. It's easy and relatively quick to make.
I topped it with a bit of fresh purple cabbage just because I hadn't had any cruciferous vegetables that day. It added a nice crunch to the soup.


Dilly Split Pea and Red Lentil Soup

1 cup split peas

1 cup red lentils
1 leek
1 clove garlic
1 cup sundried tomatoes*
4-6 cups vegetable stock
1 tablespoon dried dill
1 bay leaf
Pepper to taste
1 tablespoon ground flaxseeds

Cover sundried tomatoes with hot water. Set aside to soak.

Rinse split peas and red lentils. Set aside

Clean and chop white portion of the leek. Mince garlic. 

Drain sundried tomatoes and reserve liquid. Chop sundried tomatoes.

Add a small amount of water to the bottom of a large saucier or Dutch oven.  Add flaxseeds. Heat until bubbly, add in leeks and garlic. Cook over medium heat until leeks soften, 3-4 minutes. Add in split peas and red lentils. Add stock. Stir in dill and bay leaf. Add in sundried tomatoes and soaking liquid. Bring to a boil.
 
Lower heat, cover, and simmer until peas and lentils are very soft about 20-30 minutes. Add pepper.

Soup will be quite thick.

* It's best to use the sundried tomatoes that are NOT in oil.

Note: I use organic ingredients whenever possible.




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