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A friend from college, Lauren, sent me a recipe for a lentil soup that she says she always gets compliments on. But since this is blog to improve recipes gone terribly wrong (or vegetarianize meat ones), I thought I'd test my skills at using her recipe as a base to create my own. I've had some yellow split peas in the pantry for months now; after they caught my eye in the market for their extraordinary summery sun color and bargain price of only 69 cents per pound. I think this will make a great summer soup because of the aforementioned color, ease to make (don't want to heat up the kitchen when it's 90 out!), and kitchen sink approach - just throw in those few carrots, onions, garlic, celery and fresh herbs you got hangin' around in the fridge and wa-la!
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Yellow Split Pea Soup

June 1, 2008

30 min or less active, 60 min or less total, fall, gluten-free, soup, spring, summer, vegan, winter

A friend from college, Lauren, sent me a recipe for a lentil soup that she says she always gets compliments on. But since this is blog to improve recipes gone terribly wrong (or vegetarianize meat ones), I thought I'd test my skills at using her recipe as a base to create my own. I've had some yellow split peas in the pantry for months now; after they caught my eye in the market for their extraordinary summery sun color and bargain price of only 69 cents per pound. I think this will make a great summer soup because of the aforementioned color, ease to make (don't want to heat up the kitchen when it's 90 out!), and kitchen sink approach - just throw in those few carrots, onions, garlic, celery and fresh herbs you got hangin' around in the fridge and wa-la!
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Information

Servings: 6
Time: About 60 minutes total; 25 minutes active
Price: About $10.00 total; ~$1.70 per serving
Nutrition (per serving):
Calories: 260
Protein: 10g
Fat: 1g
Saturated fat: 1g
Carbohydrates: 46g
Fiber: 10g
Sodium: 1114mg
Cholesterol: 3mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 3 stalks of celery, halved length-wise and chopped
  • 2 carrots, peeled, halved length-wise and chopped
  • 2 garlic cloves, minced
  • 2 cups yellow split peas, rinsed
  • 2 medium potatoes, skin on and chopped
  • 1 tsp fresh oregano leaves, chopped
  • 1/2 tsp fresh thyme leaves, chopped
  • 1/2 tsp ground tumeric
  • 8 cups vegetable broth
  • SnP, to taste

Preparation

  1. Heat EVOO in large pot over medium heat. Add onion, celery, carrots, and garlic. Sauté 15 minutes. After the first 5 minutes, add the potatoes.
  2. Add split peas, herbs and broth and bring to a boil over medium-high heat.
  3. Reduce heat to low, cover and simmer about 35 minutes.
  4. Let cool briefly and puree until smooth. Season with SnP to taste.

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