Split Pea And Lentil Soup. In a dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper. Add the kale and cook for 30.
Slow Cooker Split Pea and Lentil Soup A Beautiful Mess from abeautifulmess.com
Chop the onion and leek. Add garlic, cumin, salt and pepper, cook 30 seconds more. Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split.
In A Large Pot, Heat Oil (Or Water) And Add The Onion And Garlic.
Add the chopped carrots and onions to the pot and cook them until they soften. Add celery, carrots and 1 cup of water, simmer until al dente. Make sure you remove the.
In A Saute Pan, Heat The Oil.
Transfer to a large bowl and set aside. Drain off all but 1 ½ tblsps of fat; Add a few tablespoons of water or broth to your pot with your onions, carrots and celery.
Partially Cover And Allow To Simmer For About 40 Minutes, Stirring Occasionally.
Heat oil in dutch oven over medium heat. Cover and reduce heat to a simmer and simmer about 30 minutes, until the lentils and. Squeeze tomatoes, add juice and friut to pot.
Add The Oil, Onion, Carrots, Celery, Salt And Pepper And Cook For 5 Minutes Until Veggies Begin To Soften.
Add carrots, onion, and celery. Soak the lentils and split peas overnight (or for 3+ hours) for quicker cooking. Stir in the remaining ingredients (except for the kale, collards or spinach).
2 Small To Medium Russet Potatoes, Peeled And Chopped.
Saute in olive oil and then add onions, garlic, celery, carrots and potato. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Cover and cook on high for 5 hours (or low for 7).
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