Split Pea and Lentil Soup

By tulawdog

Ingredients

• 1 T olive oil
• 6-8 carrots, peeled and diced
• 6-8 stalks celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 hambone (mine was leftover from a ham shank made a few days earlier)
• 8 small potatoes, peeled and diced
• 2 C chopped ham
• 1 quart low-sodium chicken broth, plus additional water to cover
• 1 C split peas
• 1 1/2 C green lentils
• salt and pepper to taste

Preparation

Step 1

Cook the celery, carrots, garlic, and onion in the oil in a large pot over medium-high heat until translucent. You can throw in the hambone at this point to encourage any browning of whatever meat is on there–browning=flavor.


Add the potatoes and diced ham.


Next, add the broth, split peas, and lentils. Add additional water (you could also use a few cups more of broth as well, just be aware of not adding too much salt!) to cover everything. You need a lot of water here for the split peas and lentils to soak up, but you can always add more as you need it.


Bring to a boil then reduce heat to low and cover.
Cook for an hour or so, until the lentils and split peas start to fall apart, creating a thick and delicious soup. Remove the hambone and discard.


I like split pea soup thick, but not too thick. I hate when split pea soup is the consistency of mashed potatoes.
Season with salt and pepper to taste, adding additional broth or water if you want it a bit thinner.
You really can’t go wrong with a soup like this for the end of winter.