|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Cups (6 to 8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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
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.
Add the split peas, lentils, and water. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 40 minutes.
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.
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.