Peanut Butter Puffed Rice Donuts
February 28, 2020Easter Marshmallow Pops
March 29, 2020This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free and Egg Free friendly.
Looking for a quick and easy soup recipe for those cold days? Then try this delicious and hearty Pea and Red Lentil Soup.
Ingredients:
1 Cup (100g) – Split Peas, rinsed
1/2 Cup (50g) – Split Red Lentils, rinsed
1 (250g) – Potato, chopped into squares
2 (150g) – Carrots, chopped
1/4 Cup (100g) – Celery sticks, chopped
2 Small (25-30g) – Leeks
2 Tbsp. – Parsley, chopped
1/2 – 1 Tbsp (3.5-7g) – Paprika
3 Tbsp (70g) – Tomato Paste
5 – 6 Cups (1.25L – 1.5L) – Water
1 1/2 – 2 Tbsp’s. (15-20g) – Vegetable Stock Powder
1 Tsp (5ml) – Maple Syrup or Honey
1 – 2 Tbsp (15g) – Corn Starch (Optional) – See Notes
Salt and Pepper to taste (when soup is ready)
Method:
• Place the split peas into a microwave safe glass bowl and cover the peas with hot boiling water. Microwave the peas for 15 – 20min, checking on it and adding more water if necessary.
• Rinse the peas from the water and add it into a big pot with the rest of the ingredients.
• Slightly cover the lid on the pot and bring it to a boil. Once it starts to boil reduce the heat to medium to slow and let it simmer for about 30min or until the carrots, potato and peas are tender.
• With a slotted spoon, scoop out up to half of the vegetables and peas and place them in a separate bowl.
• Use a hand (stick) blender or food processor and blend the rest of the soup smooth.
• Return the vegetables you removed and stir it through the soup.
• Add salt and pepper to taste and enjoy.
Serves 2 – 3
Notes:
• If the soup is too thin to your liking, add the corn starch to help thicken up the soup.
• You can also blend more of the vegetables smooth or even add a can of beans and blend some of the beans smooth, leaving the rest to for something to bite into while you enjoy the soup.
• If the soup is too thick, add more vegetable stock/water, you might also have to add more salt and pepper, but always taste it first.