Cooking

Rustic pea and lentil soup

Yesterday I was making one of our family fall classics – pea and lentil soup. The recipe was created by a fluke a couple of years ago when I was going to make traditional pea soup. While collecting all the ingredients I realized that I didn’t have enough dry peas in my pantry but I had a big jar of lentils which I mixed up with the peas. The soup turned out so good that now it is our way of making  a bowl of hearty and satisfying meal. Try it for yourself and let the aroma fill the entire house…

You will need:

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1 chicken leg

1 small smoked turkey drumstick or thigh ( or thick slice of smoked ham)

1 leek or onion

1/4 celery root

1 large carrot

1 large potato, diced (optional)

2 bay leaves

8-10 black pepper corns ( or 1/4 tsp ground pepper)

4 cloves garlic, crushed and peeled

1 Tbsp dried marjoram

salt (about 1 tsp)

1 cup dry split pea

1 cup dry lentils

This is how you do it:

Place everything in the large pot and cover with water. Bring to boil and then reduce to simmer. Cook for about 1.5 hours. Remove vegetables (celery, carrot, leek)  and roughly smash them with a fork – place back in the pot. Take out meat, discard bones and shred meat. Place meat back in the pot. Stir and serve hot with fresh bread.  Garnish with chopped parsley and enjoy.

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1 cup pea & 1 cup lentils

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peel celery and potato

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place all ingredients in a large pot and fill with water

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DSC_0067rwith fresh crusty bread

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Bon appetite!