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So, with some deletions, refinements, and herbs I embark upon this culinary journey.
THE RECIPE
GREEN PEAS
2 Cups dried green peas
Filtered water
Sea salt
Soak the peas overnight, simmer in salted water for about 45 minutes to reconstitute to softness. Drain and smash with a potato masher.
LENTILS
2 Cups dried lentils
Filtered water
Sea salt
Soak lentils for one hour; drain and add to the soup as directed.
THE SOUP
2 T EV olive oil
1 large onion, diced
3 carrots, small dice
3 ribs celery diced, leaves if available
2 large jalapeno peppers, thinly sliced
4 cloves garlic, minced
2 T dry Sherry
2 T dried mint leaves
1 t cumin
1 T cayenne pepper or crushed chili powder
2 bay leaves
1 T dried oregano leaves
1 T dried basil leaves
2 Qts. vegetable stock
1 23 oz. can tomato sauce
Sea salt and ground black pepper to taste
Green peas and lentils, re-hydrated in directions above
In a medium sized stock pot, saute onion, carrot and celery for approximately 5 minutes. Add garlic and cook for an additional minute. Deglaze pan with sherry and simmer for an additional 3 minutes. Add remaining ingredients up to peas and lentils; add jalapenos 1/2 at this time and reserve the rest for the final ten minutes. This will lend half the flavor to the body of the stock and the other half to its heat. Simmer for approximately 20 minutes; taste and re-season as needed. Add peas and lentils, simmer until all vegetables are tender and soup is reduced, about 90 minutes. Add the second half of the sliced jalapenos at the 70 minute mark. Buzz the entire result with an immersion blender for texture and consistency.
Day 2 - This soup also makes a great pasta sauce!
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