Lentil and Pea Soup

Introducing Hearty Lentil and Split Pea Soup: Get ready to warm your soul with a comforting and nourishing bowl of Lentil and Split Pea Soup. This recipe brings together the earthy flavors of lentils, split peas, and smoked ham hocks, along with a variety of aromatic herbs and vegetables. Each spoonful of this hearty soup is packed with protein, fiber, and a rich depth of flavors that will satisfy your cravings and keep you feeling satisfied.

The aromatic herbs like thyme, sage, and marjoram add depth and complexity to the soup, enhancing its overall taste. The addition of carrots and celery not only contributes to the nutritional value of the soup but also adds texture and a pleasant crunch.

Whether you enjoy this soup as a wholesome meal on its own or pair it with a crusty bread or side salad, it is sure to warm your heart and nourish your body. So, gather the ingredients, simmer the soup to perfection, and savor every spoonful of this comforting Lentil and Split Pea Soup.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 1/2 cups chopped Spanish onions
• 1 1/2 teaspoons garlic, minced
• 12 cups water
• 1 cup dried brown lentils
• 1 cup dried split peas
• 4 smoked ham hocks (about 3 3/4 lbs)
• 1 tablespoon salt
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1-2 bay leaves
• 1 1/2 cups diced carrots
• 1 1/4 cups chopped celery
• Lemon slices (for garnish)

INSTRUCTIONS:

1. Begin by heating the vegetable oil in a Dutch oven over moderate heat. Add the minced garlic and chopped onions and sauté for about five minutes, stirring occasionally, until they become tender and fragrant.
2. Add the water, dried brown lentils, dried split peas, smoked ham hocks, salt, lemon juice, dried thyme leaves, dried sage, dried marjoram, and bay leaves to the pot. Stir well to combine all the ingredients.
3. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer gently for approximately 75 minutes. This simmering time allows the flavors to meld together and the lentils and split peas to become tender.
4. After the initial simmering time, add the diced carrots and chopped celery to the pot. Stir to incorporate the vegetables into the soup. Increase the heat back to medium-high and bring the soup back to a boil. Once boiling, reduce the heat to low again and cover the pot. Allow the soup to simmer for an additional 45 minutes, or until the vegetables are cooked to your desired tenderness.
5. Remove the pot from the heat. Carefully remove the smoked ham hocks and bay leaves from the soup. Discard the bay leaves and set the ham hocks aside to cool slightly. Once cooled, remove the bones and excess fat from the ham hocks and shred or chop the meat into bite-sized pieces.
6. Return the shredded or chopped ham hock meat back into the soup. Stir well to incorporate the meat throughout the soup and reheat, if needed.
7. To serve, ladle the flavorful Lentil and Split Pea Soup into bowls. For an extra touch of freshness and acidity, float a lemon slice on top of each serving.