Split Pea and Lentil Soup with Avocado and Rice
Ingredients
- 2 tbsp olive oil or 1/4 cup water
- 1 large onion, diced
- 4 cloves garlic, minced
- spices and herbs to taste: 1 tsp dried thyme, 1/2 tsp ground sage, 1/2 tsp ground cumin, 1 tsp sea salt, 1/2 tsp chili flakes, 1/2 tsp black pepper
- 2 large carrots, diced
- 3 large stalks celery, diced
- 1/2 cup dry brown lentils
- 1/2 cup dry split peas
- 2 large ripe tomatoes, pureed
- 2 1/2 cups water or vegetable broth
Preparation
Optionally, soak the lentils and split peas overnight or for at least 3 hours to reduce cooking time.
In a large pot, heat the oil or water and add onion and garlic.
Saute for 5 minutes, then add in spices and herbs, carrots, and celery.
Stir well and fry until fragrant.
Add in lentils, split peas, tomatoes, and water or broth, then bring to a boil.
Cover the pot and simmer on medium-low heat for 30 minutes or until the lentils and split peas are tender.
Season with lemon juice and more spices to taste, then serve warm.
