For Giora Shimoni, the creation of this recipe was a happy accident. "We call this our Great Mistake Soup. While preparing Split Pea soup," he relates, "we ran out of split peas. So we added some lentils instead. We discovered that the combination, and in this ratio, is super delicious. This easy to make and healthy soup is especially nice to serve for a fall or winter family or Shabbat dinner. My kids love to dunk fresh bread or challah into it."
Make it a Meal: 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.
Edited by Miri Rotkovitz
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||5 g|