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A wholesome cure-all stew for rainy nights.
Chop all vegetables as detailed in the list above. Set them aside.
Saute lardons or bacon in a pot on medium low heat to release all their fats. Make sure most of the fat has rendered and the bacon is mostly cooked, then add vegetables and thyme and slightly increase heat. If more fat is needed, supplement with additional bacon fat. Cook vegetables until softened and very aromatic, about 10 minutes depending on heat and pan.
Add split peas and mix thoroughly to coat them with the bacon grease, then add the water. You may start with five or so cups and add more throughout cooking if you’d like. Make sure the level of water is slightly above the top of the lentils, at least. If you’d like a thinner soup, add more liquid. Keep in mind the soup will greatly thicken upon sitting.
Cook until split peas are partially mushing into the stew, 60-75 minutes. Don’t worry about overcooking, it’s not a risk. Check seasoning and add salt and pepper to taste. Garnish with parsley if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!