Tuesday, August 27, 2013

Black-Eyed Pea and Lentil Soup

A thick, hearty soup for colder weather

(Adapted from "1.001 Delicious Soups and
Stews" by Sue Spitler & Linda Yoakam)


1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 - 3 cloves of garlic, minced
2 tablespoons olive or peanut oil
6 - 8 cups of vegetable broth
3/4 cup dried black-eyed peas
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano leaves
1 bay leaf
1 1/2 cups dried lentils
salt and pepper to taste


1. Sauté carrots, celery, onions, and garlic in oil in large saucepan for 6 or 7 minutes. Add 6 cups of broth and stir in black-eyed peas and herbs; heat to boiling, then reduce heat and simmer, covered for 45 minutes to one hour, until peas are almost done.

2. Add lentils and simmer, covered, 30 to 45 minutes, until peas and lentils are tender. Add additional broth if necessary. Season with salt and pepper. Remove bay leaf before serving.


1. The soup holds over in the refrigerator for several days but thickens; add a small amount of broth when reheating.

2. A variant version calls for adding 10 ozs. of diced, fire-roasted tomatoes when the lentils are added.

3. A spicier version can be made by including a teaspoon of hot paprika, cayenne paper, or red paper flakes. Or one could use a deseeded and finely chopped jalapeno or serrano pepper or a fire-roasted Hatch pepper.

4. This is the vegan version of this soup; one could use chicken stock instead.

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