All the measurements are approximate since I was just using up what I had in the kitchen.
Yellow Split Pea and Lentil Soup with Mushrooms
- 1 pound yellow split peas
- 3/4 pound red lentils
- 3 quarts water
- 2 bay leaves
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 12 ounces button mushrooms, sliced
- 1 1/2 cups stock (I had some ham stock in the freezer and that's all I had, feel free to use more stock)
- 1/8 tsp celery salt
- fresh ground pepper
- Look over the peas and lentils and remove any stones or debris. (I used to think this was a stupid instruction until I found some pebbles in some beans.)
- In a large sauce pan (I used a four quart pan) , bring split peas (and lentils), water, bay leaves and paprika to a boil. Reduce and simmer for 1 hour, until peas break apart (the lentils will cook faster so if you want, add them after the peas have cooked for about half an hour).
- In a large stockpot (at least 6 quart), heat oil and saute onion over medium low until translucent. Add garlic and mushrooms and saute until tender.
- Add the split peas and lentils to the onion/mushroom mixture.
- Add the stock, celery salt, and pepper.
- Simmer for a few minutes. Adjust seasonings if needed (you may need more salt; we don't use a lot of salt, plus I figured there was salt in the ham stock).