Stir in bay leaves and thyme, and then add the split peas and lentils, celery and reserved bacon. I’m not sure why I wanted to make this Split Pea and Lentil Soup last week, but I’m glad I did. Lentil and Split Pea Soup. Stir soup thoroughly and taste for seasonings. Total time start to finish, about 1 hour and 20 minutes. It takes about 15 - 20 minutes to come to pressure, then cook for 20 minutes, then pressure release of about 15 - 20 minutes. Maybe I got a taste for it when the hot, humid streak finally ended and we had a taste of some fall weather. Add ham shanks and season with a little salt and pepper. I can't wait to cook it.My soul needs it and it is so beautiful. Add carrots, onion and leeks, a sprinkle of salt, and cook until softened. Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper. Add the onion, celery, carrots, garlic, and bay leaves and saute until the onions are soft and translucent, about 6 to 8 minutes. Add onion, carrot and leeks to pot. Skim any foam that rises to the surface during the first 10-15 minutes. Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Stir in bay leaf and thyme, split peas and lentils, celery and reserved bacon. And mention me on Instagram. Add the split peas, lentils, and water. The soup came out so tasty and comforting myself and my family enjoyed it immensely! In a large stockpot, heat the oil over medium heat. Stir occasionally and simmer for another 45 minutes or until the split peas and lentils are tender. Kelly. Remove ham shanks, cool slightly and cut up meat and add back to the soup. Easy to make on the stovetop or in the pressure cooker. Reserve about a tablespoon or so of fat in the pot. Amazing! It’s good for you, satisfying and the smoky bacon and ham shanks gives it incredible flavor. Perfect for the upcoming winter season! Seal pressure cooker and set for 20 minutes at high pressure. Cover with the chicken stock. Easy to make on the stovetop or in the pressure cooker. Add ham shanks and season with a little salt and pepper. Transfer to paper towel to drain. Please comment, rate it and share! You can use a smoked ham hock to give the soup a ton of flavor, but probably no meat to be had. When the soup is done, you can chop up the meat from the ham shanks and add it back in. I love it either way, but with the pressure cooker there is no tending to the pot while it simmers on the stovetop and the resulting soup is a bit creamier, just sayin’. It only needs about an hour to simmer for the split peas and lentils to become tender. I started with 6 cups of chicken stock. You might also like these soups in the cold weather to warm up to! Just defrost in microwave, reheat well and serve. I used to make this years ago and then I lost the recipe. HUNGRY FOR MORE? Cover with 7 cups of chicken stock and stir in shredded potato. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for 40 minutes. Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST. Next time, I'll add some chopped fresh tomato to turn this into a real Italian soap! Sprinkle with some salt and cook until vegetables have softened and lightly browned, about 5-10 minutes. I start with bacon, and then soften and lightly brown some vegetables in the drippings for the base. Pull up a chair, pour a glass and join me in my kitchen, let's cook together! On sauté setting, cook the bacon until crisp and fat is rendered, remove from pot and set aside, reserving 1 tablespoon of fat in pot. Cover with 7 cups of chicken stock and stir in shredded potato. Recipe by ... add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup … Thanks for the recipe! Hi there! Make up a double batch and freeze half when you want a quick meal on the table in minutes. I'm Kelly and cooking comfort food from scratch is my jam, especially for this nest of mine. I think maybe the original recipe might have called for 8 cups of stock, so I am going to have to say 6 – 8 cups of chicken stock is needed. After awhile it seemed too thick so I added another cup. Total Carbohydrate Split pea and lentil soup, comforting cool weather soup with split peas, lentils, bacon and ham. Cut ham off the bone into pieces and return to soup. Building my shopping list now, and this will be on the weekend menu! Open pot and remove ham shanks to cutting board. Enjoy! Husband want some split pea and lentil soup like his Sicilian grandma used to make. finely chopped leeks, white and light green parts only, rinsed well to remove any sand, dried split peas and ¾ cup dried lentils, picked over and rinsed. Turn off sauté function. Seal pressure cooker and set for 20 minutes at high pressure. And, of course, it was even better the next day. 26.6 g That’s why I prefer a meaty ham bone if I have one, or ham shanks. I’ve updated the recipe to include instructions for making in the Instant Pot. Made a great variation necessitated by my forgetting to stop at the store to buy the bacon/ham: Hot Italian Sausage, which I had in my freezer. But you know, it’s not hard to make and so I’m going to start making it again. Turn down to a simmer, cover with lid slightly askew. Prep time is the same, about 15 minutes, and about 10 minutes of sautéing. I don’t make split pea soup often, usually around a holiday if I have a leftover ham bone. Let pressure release naturally for 15 minutes, then manually release any remaining pressure. Meathead loves split pea soup and, unfortunately, he buys cans of the chunky, gloppy kind to satisfy his craving. I jotted down what I could remember on a little piece of paper and that’s what I use to jog my memory. Posted on November 8, 2020 Categories Instant Pot, Recipes, Soups & Stews.