Festive Broccoli, Split Pea, and Lentil Soup
1/2 c uncooked split peas
1/2 c uncooked lentils
2 c vegetable broth
2 c water
1 medium onion, roughly chopped
1 t dried basil, or 2 T fresh basil
1 lb pre-roasted winter squash or pumpkin (how to)
2 c fresh spinach (optional)
2 c broccoli, cut into florets
1 c mushrooms, quartered
Directions: In a small saucepan, boil the uncooked split peas and lentils until at a soft consistency. Strain and reserve for later. In a large soup pan, combine vegetable broth, water, basil, and chopped onion and bring to a simmer. Simmer for 10 minutes. Add pre-roasted winter squash to soup and reheat to a simmer. Simmer for 5 more minutes. Turn off of heat and stir in spinach until it begins to wilt. Puree the entire soup in a blender or with a blender. Return soup to soup pot and add broccoli and mushrooms. Simmer for 10 more minutes, remembering to stir regularly. Add in lentils, split peas, and curry powder. Serve hot with a sprinkle of paprika in each bowl.
Amy's Notes: With adding the spinach to the puree of the soup, it turns a very green color. This is why I called it "Festive" Green Broccoli Lentil Soup, and it's even more festive with a punch of red paprika on top! If you want less of a Christmas-y effect, omit the added spinach. This soup definitely takes some time to prepare, but is easy to heat up for leftovers the next day.
I hope everyone has a wonderful Christmas and a Happy New Year! I will be spending Christmas in Spokane before heading to Sequim on the 28th for New Years, then I will be heading back to Spokane with Kevin before returning to Pullman for next semester to start school on January 9th. My next blog post will not be until school starts again, so I hope everyone enjoys the healthy foods of the holiday and I look forward to coming back in a few weeks to provide you with more yummy nutritarian recipes.
What would you most like to see from my blog when I return? Any recipes with ingredients you're not sure how to use? Substitutions for non-nutritarian favorites?