Ingredients
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1/2 tablespoon olive oil
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1 cup diced onion
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1 cup diced celery, include the leaves
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2 garlic cloves, minced
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6 cups chicken broth, can use veg broth
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1/2 cup dried yellow split peas, rinsed
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1/4 teaspoon black pepper
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1/2 teaspoon thyme
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1/2 teaspoon salt
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1 (14 ounce) can diced tomatoes, undrained
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1 cup vegetable juice, such as V-8
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1/2 teaspoon sugar
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2 teaspoons cider vinegar
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salt, to taste
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1 cup diced carrot
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1 1/2 cups dried lentils, rinsed
Instructions
- In a large soup pot, heat oil.
- Saute the onions, celery and garlic until starting to soften.
- Add carrots and broth to the pot.
- Add the rinsed lentils, split peas, black pepper, thyme and salt to the pot.
- Bring to a boil. Reduce heat.
- Cover pot and simmer for 1 hour.
- ***If desired, use an immersion blender and quickly "whiz" for just a second or two. This gives it a thicker, creamier texture.
- Add the tomatoes, vegetable juice, sugar and cider vinegar.
- Simmer for another 15 minutes, stirring occasionally.
- At this time, taste and season with more salt, if necessary.