Serve lentil soup thick like a stew or thin with loads of broth. Choose these spices or select your favorites from the spice blends page, anything goes. Plus, this savory recipe packs perfectly for a satisfying lunch.
16 ounces lentils, red or green, rinsed and soaked for at least 8 hours
1/3 cup olive oil
2 carrots, chopped
2 ribs of celery, chopped
1 tablespoon fennel seeds
4 cloves of garlic, chopped
1 jalapeño, chopped
1 red onion, chopped
1/4 cup miso
2 tablespoons of tomato paste
8 cups of vegetable soup stock or water
1 tablespoon oregano
1 teaspoon paprika
1 tablespoon sumac
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon pepper
1/2 bunch of chopped parsley
Rinse the split peas in a large mixing bowl, twirling under the faucet of running water to remove the foam and bits of foreign parts. Soak for at least 8 hours and rinse again until the water is clear.
Drain in a colander.
Heat a stock pan set to medium heat. Add the olive oil and one piece of chopped onion.
When the onion piece sizzles, add the carrots, celery, fennel seeds, garlic, jalapeño and the remaining chopped onion.
Sauté until golden brown. Add the lentils, miso, tomato paste, vegetable soup stock or water, and spices. Stir until well combined.
Lower the heat and cover the pan. Cook for one hour on low heat with the lid on.
Stir from time to time. Remove the lid and cook for one hour with the lid off.
Top with chopped parsley.
Store in quart or pint-sized containers when the soup has cooled.