So I’m posting this for Katy, who asked for the recipe after seeing a picture. These lentil split pea soups have become a staple food in my kitchen, and are never the same twice. (Which explains why there are so many of them in my recipe tab.) It’s a tradition that’s sort of been passed down to me from my mother, who makes a pot of lentils and/or split peas at LEAST once a week. She’s not into cooking anything fussy, and as a nurse, a Cuban, and a person who has always naturally leaned towards a vegetarian diet, she knows how much protein punch she can get from these simple and easy meals. My versions are fairly different from her’s, however, because mine tend to have major Indian and Macrobiotic influences. I often combine several different legumes, and even leftovers if I can get away with it.
In this particular case, we happened to really need to go grocery shopping. Honestly if you open our fridge right now, all you’ll see is the Britta, 2 cans of Dave’s Pale Ale and 2 packages of sprouted tofu.
See?! I’m dead serious, we’re even out of garlic! But we did have onions, celery and potatoes, so that was enough for me to get a good base going. I used dried lentils and split peas, and the dark colored chickpeas were leftovers from the batch that I made from scratch for another recipe and needed using up. I ended up with so much cumin because I went to add a teaspoon and a bunch dumped out, but it totally worked out. The millet paired really well with it. (How to cook millet) Anything with a ~ is an approximation.
Lentil, Split Pea, Garbanzo Soup
oil for misting pot, or ~1 tsp. (I used EVOO)
2 yellow onions, chopped to liking
1 stalk of celery, chopped to liking
1 large baking potato, chopped to liking
~1/2 tsp. of salt
~1 tsp. of garlic powder
fresh ground black pepper
pinch of cayenne pepper
8 c. filtered water
6 tsp. of concentrated veg broth stuff (you can use broth, or bouillon, or powder too)
1 c. of lentils
1/2 c. of yellow split peas
2 c. of rinsed garbanzos (or 1-2 cans)
2 tbsp. curry powder
~1 tbsp. of cumin
1. Mist a large pot bottom with oil of choice, and heat to medium. Add the onions while you chop up the celery and potato, and toss them in as you go. Sprinkle in salt, garlic, and pepper. Keep stirring periodically until the onions get translucent and slightly browned.
2. Add water and deglaze pot bottom by stirring up any pieces that got stuck to the bottom. Add veggie broth stuff, legumes, and remaining spices.
3. Bring up to a boil, cover and drop to simmer for at least an hour. Done!