Danish Split Pea Soup with Dill

Name: Danish Split Pea Soup With Dill
Prep time: 15 min
Cook time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 2 med yellow onions (chopped); 2 celery stalks (diced); 2 med carrots (diced); 1/4 celery root (diced); 6 c vegetable stock; 2 c dried split peas (rinsed); 1 sprig thyme; 4 tbsp dill (divided); salt and pepper (to taste); 2 med yellow onion (sliced)

Original recipe found on rhubsarbarians

Danish Split Pea Soup With Dill

Packed full of flavor.

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Instructions

I made in the instant pot. I combined all ingredients except the final two onions that are sliced and reserved 1 tbsp of the olive oil. Set instant pot to beans. In a skillet heat oil and then add the sliced onions. You are cooking the onions until crispy and then place on paper towel until the soup is done. To serve top the soup with the crispy onions and dill.

Smoky Lentil Soup

The smoky paprika gives this lentil soup a nice flavor.

Servings

Ingredients

1 Tbsp olive oil
1 med onion chopped
1 cup carrots chopped
3 cloves garlic chopped
3 Tbsp tomato paste
1 1/2 tsp smoked paprika
1 tsp cumin
1/4 tsp crushed red pepper
1 bunch kale stemmed and chopped
1 1/2 cups dried brown lentils
4 cups vegetable stock
2 1/2 cups water

Servings

Ingredients

1 Tbsp olive oil
1 med onion chopped
1 cup carrots chopped
3 cloves garlic chopped
3 Tbsp tomato paste
1 1/2 tsp smoked paprika
1 tsp cumin
1/4 tsp crushed red pepper
1 bunch kale stemmed and chopped
1 1/2 cups dried brown lentils
4 cups vegetable stock
2 1/2 cups water

Instructions

Heat oil in a Dutch oven over medium heat. Add the onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, red pepper and salt and pepper to taste; cook 1 minute. Add the kale and lentils; cook, stirring often until kale begins to soften, about 2 minutes. Add the stock and water; increase the heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light.

Hungarian Mushroom Soup

This soup is so good, you will want to make it again and again.

Servings

Ingredients

4 Tbsp butter
1 lg onion diced
1 lb white mushrooms sliced
3 Tbsp flour
1 Tbsp paprika
3 cups vegetable stock
3 Tbsp soy sauce
1 cup milk
1/2 cup sour cream
1 Tbsp fresh lemon juice
1 Tbsp fresh dill chopped
1/4 cup parsley chopped

Servings

Ingredients

4 Tbsp butter
1 lg onion diced
1 lb white mushrooms sliced
3 Tbsp flour
1 Tbsp paprika
3 cups vegetable stock
3 Tbsp soy sauce
1 cup milk
1/2 cup sour cream
1 Tbsp fresh lemon juice
1 Tbsp fresh dill chopped
1/4 cup parsley chopped

Instructions

Melt butter in a large saucepan over medium heat, add onion and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes. Add the stock, soy sauce and milk, bring to a gentle boil, reduce heat and simmer for 10 minutes.
Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season with salt and pepper to taste. Enjoy!

Curried Red Lentil Soup

Easy soup that doesn't take very long to get started and tastes great.

Servings

Ingredients

2 Tbsp olive oil
3 Tbsp onion chopped
1 garlic clove chopped
1 tsp ginger peeled, and freshly grated
2 tsp curry powder
1/4 tsp ground cloves
1/2 cup potato peeled, diced
1 small carrot peeled, sliced into thin rounds
1 cup red lentils rinsed and drained
4 cups vegetable stock
1 1/4 tsp salt or to taste
pepper to taste

Servings

Ingredients

2 Tbsp olive oil
3 Tbsp onion chopped
1 garlic clove chopped
1 tsp ginger peeled, and freshly grated
2 tsp curry powder
1/4 tsp ground cloves
1/2 cup potato peeled, diced
1 small carrot peeled, sliced into thin rounds
1 cup red lentils rinsed and drained
4 cups vegetable stock
1 1/4 tsp salt or to taste
pepper to taste

Instructions

Put the olive oil in a medium pot and set over medium-high heat. When hot, put in the onion, garlic, and ginger. Stir and saute 2-3 minutes, or until the onion softens and just starts to brown. Add the curry powder and stir for 10 seconds. Now put in the cloves, potato, and carrot. Stir for a few seconds, then add the lentils and stock. Stir and bring to a boil. Cover partially, leaving the lid slightly ajar, turn the heat down to low, and cook gently for 45 minutes, or until the lentils are completely soft. Add the salt and pepper to taste.
Use a hand blender to blend briefly; the soup should not be completely smooth. Enjoy!

Recipe Notes

This recipe was used from World Vegetarian