Plain Pea or Lentil Soup

A recent addition to my repertoire. It starts with dry split peas or lentils. It's easy enough, but takes an hour or so to complete. Just the thing for another gray day in October.



Ingredients:
1 lb. dry split peas or lentils
8 cups water
1 cup chopped celery
1 cup chopped onion
1 1/2 cup chopped carrots
1/4 tsp ground thyme
1 pinch cayenne pepper
1 bay leaf
salt and pepper

Directions:
Wash and sort the peas and/or lentils. Place all ingredients in a large pot. Bring to a boil. Reduce heat and simmer covered 35-40 minutes or until peas/lentils are tender. Place two cups of the soup at a time in a blender. Blend until smooth. Repeat until all soup is blended. Add fresh ground pepper and salt to taste. Reheat to boiling point and serve with sour cream.



PP also endorses the addition of feta cheese to the warm soup. Empty bowl of soup compliments of PP.