Thick pea and vegetable soup

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 13
Servings 6
Time 15 mins


  • 500
    split peas
  • 250
    dried red lentils
  • 15
    cooking oil
  • 1
    large onion, chopped
  • 1
    large leek, finely chopped
  • 1
    smallish bunch of soup celery, chopped with leaves and all
  • 150
    smoked bacon, chopped
  • 1
    mutton bones
  • 1.50
    chicken stock
  • 1
    large potato, grated
  • 1
    large carrot, grated
  • 5
  • 5
    black pepper


20 mins
Soak the peas and lentils
Heat the oil in a large pot (I used an old pressure cooker) and stir-fry the onion, leek and celery over medium heat until just soft, this takes about 5 or 10 minutes.
Add the bacon and mutton bones and stir-fry until the bacon is cooked.
Add the stock (how much you use depends on whether you want a thick or slightly thinner soup, use more if you want a thinner soup but stick to 1,5 litres if you want a thick one), cover and simmer over medium heat for about 20 minutes.
Add the potato, carrot, soaked peas and lentils.
Cover and simmer over low heat until cooked, usually about an hour.
Stir occasionally.
Season with salt and pepper and enjoy!

Read more on: soup  |  stir-fry

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