Black-eyed Peas and Lentils Soup Recipes
Lentils and Black-eyed Peas make delicious and healthy meals. They are especially good on a cold winter evening. Here are some delicious recipes that will warm you up during this winter.
Hearty Lentil Soup
2-3 oz bacon or prosciutto, diced (optional)
1 large onion, diced
3 medium carrots, peeled and diced
2 medium celery stocks, diced
3 cloves garlic, minced
1 1/2 cups water
4 cups chicken broth
1/2 cup dry white wine
1 cup lentils, picked over and rinsed
14.5 oz canned tomatoes (one can), drained
1 teaspoon dried or fresh thyme
1½ teaspoon balsamic vinegar
1 teaspoon salt (more if leaving out meat)
5-10 ounces fresh greens, spinach or kale, chopped
Heat the diced bacon or prosciutto in a large soup pot over medium heat for about 3 minutes. If you are choosing to make vegetarian soup, heat 1-2 tablespoons of olive oil in the pot instead of the bacon. Add the onions, carrots, celery and garlic. Cook, stirring occasionally until the vegetables are softened and tender, but not browned, approximately 3 minutes.
Stir in the tomatoes and thyme, cook for about 30 seconds, until fragrant. Increase the heat to high, add wine and bring to a simmer. Add the chicken broth, water and lentils. Bring the soup to a boil, then reduce the heat and simmer until the lentils are tender, about 30-40 minutes.
For a smoother consistency in your soup, remove 3 cups of lentils and blend until smooth, return to the pot. Next, stir in the vinegar, salt and pepper to taste. Heat over medium-low for another 3-5 minutes. Add the greens to finish the soup, cook stirring occasionally about 3 minutes, until greens are wilted and tender.
Lentil soup refrigerates well. However, make sure to only add the greens to the part of the soup you plan to eat immediately. The greens will taste the best if they are fresh.
Black-Eyed Peas and Greens
2 cups dried black-eyed peas, drained and rinsed
1 bay leaf
2-3 cloves of garlic, peeled
1 medium onion, chopped
1 medium carrot, peeled and thickly sliced
1 smoked ham hock
6-7 cups of water
1-2 pounds collard greens, stems removed, washed and coarsely chopped
1 1/2 teaspoon red wine vinegar or cider vinegar
dash of sea salt
freshly ground black pepper
Start by sautéing in the bottom of the pot. Place the remainder of the ingredients in a large pot. Bring to a boil, then reduce the heat and simmer until the black-eyed peas are tender. Drain and reserve 1-2 cups of stock. Discard the bay leaf, and garlic cloves. Put the black-eyed peas, onions and 1 cup of reserved stock to the pot. Remove and shred the meat from the ham hock, and add to pot. Add the carrot to the pot. Next stir the greens into the pot. Bring the black-eyed peas and other ingredients to a boil. Again, reduce the heat, cover and simmer until the collard greens are tender. Once the greens are tender stir in the vinegar, salt and pepper. Serve warm.