Lentil and Split Pea Soup

By GadgetGirl

A hearty, satisfying soup that will take the chill out of the coldest winter night.

Ingredients

• 3 bacon slices, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1/4 cup chopped leek (white and pale green parts only)
• 1 large garlic clove, minced
• 6 cups low salt chicken broth
• 1/2 cup lentils
• 1/2 cup split peas
• 1/2 large potato, peeled, grated
• 1 smoked ham hock
• 1/4 cup chopped celery with leaves
• 1/4 t dried thyme
• 1 bay leaf
• 2 T dry red table wine

Details

Servings 6

Preparation

Step 1

Saute bacon in heavy large dutch oven over medium-high heat until fat is rendered, about 4 minutes. Drain off all but 1 1/2 tablespoons fat. Add onion, carrot, leek and garlic and saute until light brown, about 10 minutes. Add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf. Bring to boil. Reduce heat and simmer until lentils and split peas are tender, about 45 minutes. Stir in wine and simmer 5 minutes. Discard bay leaf.

Remove ham hock from soup and remove any meat attached to bone. Cube meat and return to soup. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to boil before serving.)