New Year’s Eve is almost here and many of us are contemplating the standard resolution of losing weight. I actually believe in making resolutions. They’re sort of like promises one makes to oneself, and that’s not necessarily a bad thing.
More on that in my next entry, but for now, here’s the first in what will most likely be a long line of soup recipes to start off the new decade on a healthy note. Soup is not only good for you (think of all the vegetables you can sneak in), but it’s full of fiber, it’s filling, it can be made on the weekend and taken to work all week, the list goes on and on.
I was going to make a lentil soup, but during Christmas week Lizzie and I had a bowl of soup at a restaurant that was a combination of split pea and lentil. It was delicious. Following is my take on it.
You don’t have to use half split peas and half lentils. The two legumes are interchangeable, so you can use all of one or the other if you wish. I also seasoned this soup with garam masala, an Indian spice mix that resembles curry. You can use thyme if you prefer a more traditional spin, but if you like Indian spices, try this. It’s a delightful change of taste. Oh, and I almost always add a dash of crushed red pepper to my soups.
Split pea/lentil soup in a Christmas gift bowl from Lizzie
1 T. olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1/2 t. Salt and freshly ground black pepper
1/2 t. thyme or seasoning of your choice (I used 1/2 t. garam masala)
1 (14 1/2-ounce) can diced tomatoes
1 cup lentils
1 cup split peas
10 cups low-salt chicken broth
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery and saute until onion is softened. Add the garlic, salt and pepper and seasoning of your choice and saute until all the vegetables are tender, about 5 to 8 minutes.
Add the tomatoes with their juices, the split peas, lentils and broth. Bring to a boil over high heat. Cover and simmer over low heat until the split peas and lentils are tender, about 30 to 45 minutes. If soup becomes too thick, add more chicken broth. Season with salt and pepper to taste.
Serves: 8
WW Points per serving: 4
