Recipe: Delicious Lentils With Green Peas Soup

Recipe: Delicious Lentils With Green Peas Soup Delicious, fresh and tasty.

Lentils With Green Peas Soup. Lentil And Green Pea Soup With Diced Toasted BreadPhilosokitchen. Use green lentils, red lentils, brown lentils or a lentil soup mix. A well made Lentil Soup recipe is can't-stop-eating-it good.

It's perfect served with a crispy salad and a chunk of crispy whole grain bread.

Split pea soup and lentil soup are robust, hearty soups that require little preparation time—less than an hour.

They hold their shape after cooking but also are easily mashed or pureed.

You can have Lentils With Green Peas Soup using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lentils With Green Peas Soup

1. It’s 1/2 cup of red lentils.

2. Prepare 4 cups of water.

3. You need 3/4 cup of green peas.

4. It’s Pinch of salt (optional).

5. You need 1/2 of chicken stock cube.

6. It’s 2 tbsp of butter.

7. Prepare to taste of Black pepper.

For quick soups, choose from split peas—either green or yellow (milder and sweeter), brown lentils, black-eyed peas..split pea and lentil soup, made with split peas, brown or green lentils, carrots, celery, and herbs.

Add the split peas, lentils, and water.

Bring to a boil, reduce heat to low, and simmer, stirring Using an immersion blender, puree the soup until smooth.

Or let the soup cool a bit and pour it in batches.

Lentils With Green Peas Soup instructions

1. Boil the lentils with 1 tbsp of butter and the stock cube in 2 cups of water for about 15/20 minutes or until the lentils are soft and fully cooked through..

2. Boil the peas separately for about 15 minutes in remaining water then once cooked, drain and blend with a drizzle of olive oil until smooth. Add them to the lentils.

3. Season with salt, pepper, and add the remaining butter then stir. Continue to cook until it has thickened..

I went with green lentils, but you could also.

One of my favorite cold-weather soups - green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes.

Some of you might recognize it from Super Natural Every Day.

It's a soup I revisit often, and these photos are outtakes of it that ran in an early issue of Kinfolk.

Split peas: Green or yellow varieties of this lentil go into soups, and to make pease pudding (or pease pottage), a common dish in Medieval Europe.