Old Fashioned Lentils, Barley, and Split Pea SoupFitness Equipment
Talk about comfort foods, this is one of my family’s favorite soups and rarely are there any leftovers. My kids like to serve this over their cornbread and biscuits with grated sharp cheddar cheese or sour cream.
Legumes are the most versatile and nutritious foods to aid you in your quest for a healthy diet. Legumes are low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. A good, source of protein, beneficial fats, and soluble and insoluble fiber. Legumes are a good meat substitute for those who are Vegans and Vegetarians or families who want to decrease their intake of animal proteins.
Old Fashioned Lentils, Barley, and Split Pea Soup
Makes about 1 gallon
- 2 tablespoons Olive Oil or vegetable oil
- 1 large onions, chopped
- 3 cloves garlic minced
- 2 cups diced celery
- 2 cups diced carrots
- 2 cups smoked ham
- 4 quarts vegetable or chicken stock
- 1 cup lentils
- 1 cup barley
- 1 cup split peas
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 15-ounce can diced tomatoes and juice
- 1/4 cup chopped fresh parsley
- Place legumes in a strainer and rinse with cool running water, pick through them to remove all debris.
- In a large 6 to 8 quart soup pot or Dutch, bring Olive Oil to hot over medium to high heat and saute the onions, garlic, and celery, carrots, and ham, saute for about 5 to 7 minutes.
- Add the 4 quarts of stock, lentils, barley, split peas, and bring to a boil, reduce heat to low and add the bay leaf, thyme, and salt, pepper, and red pepper flakes. Simmer uncovered for 35 to 45 minutes.
- Add tomatoes, tomatoes juice and parsley, cook for an additional l5 minutes. Remove from heat and discard bay leaf
Southern Style Cornbread Muffins
Preheat oven to 425° Fahrenheit
Makes: 12 cornbread muffins
- 1 1/2 cup cornmeal
- 1/2 cup all purpose flour
- 4 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup buttermilk milk
- 1 stick butter
- In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
- Whisk eggs and buttermilk together and add to dry mixture, stirring well.
- In a small saucepan, melt butter, with a pastry brush, generously coast eh muffin tins, add remaining butter into the batter and give it a slight stir, do not totally blend the butter into the batter.
- Place the muffin tin on middle rack in preheated 425°Fahrenheit oven for 15 to 22 minute or until muffins are done. Cool for 10 minutes before removing.