NCR Muddy Soup

Last week upon returning from our trip to Orange I made ugly soup.  Then I was sorting through photos and found it must have been inspired by our visit en route to the National War Memorial in Canberra.  It looked just like the mud on the Western Front in World War I.  I swithered about posting it but when I saw that this month's theme for Jacqueline and Lisa's No Croutons Required  event is lentils, I thought this would fit the bill.

It is a soup based on one I posted years ago (gulp!  have I been blogging so long!).  Yet I feel this version needs some work but it tasted good enough to post it as a work in progress.  It was a bit thick and needed more water to thin it out a bit.  I added some brussel sprouts at the end but in future would use more kale or cabbage.  As it was I just had some baby kale leaves from the garden and brussel sprouts to use up.  But I was worried they would spoil the flavour if too overcooked and put them in at the end when we were starving and it took another 15 minutes.  If in this situation in future I would just steam them and serve them on the side.  I was also a bit unsure if the split peas were cooked enough as a few were toothsome.

Despite these reservations the soup was lovely and just what we needed after our long drive. Lentils and split peas made it very comforting with well seasoned waterlogged sausage (which maybe could be crisper) but I am not sure what turned it so muddy brown.  You can see a muddy picture from the war memorial above.  It was quite confronting to try and explain to Sylvia about the images in the museum.  At this one I explained this man was missing his friends and she replied that he needed a cuggle from two friends.  Awww!

Previously on Green Gourmet Giraffe:
This time last year: NCR Carrot and Fennel Soup
This time two years ago: Surprising Sprouts in Risotto
This time three years ago: My Vegetarian Lasagne
This time four years ago: Favourite food books

Split Pea and Lentil Soup
(adapted from here)
Serves 5-6

1 tsp olive oil
1 onion, chopped
2-3 carrots, diced
2-3 celery ribs, diced
1 handful of baby kale leaves, chopped (or more kale or cabbage if you have it)
handful of button mushrooms, chopped
3 small potatoes
4 garlic clove, finely chopped
2 cups vegetable stock
3-4 cups water (I think I would add another cup or two next time)
5-6 veggie hot dogs - lightly grilled and sliced
1 cup dried yellow split peas
1 cup dried red lentils
1 tsp seeded mustard
1/2 tsp smoked paprika (or to taste)
1/2 tsp salt (or to taste)
handful of parsley, finely chopped
juice of a small lemon

In a stockpot, heat oil. Add vegetables as you chop them in this order - onions, carrot, celery, kale or cabbage, mushrooms, potato,  garlic. This will take about 20 minutes.

Add remaining ingredients and cook for about 1 hour, stirring occasionally and adding more water if sticking to the bottom or if getting too thick.  Check seasoning.  Serve hot with fresh bread.

On the Stereo:
Return to Paradise: history of exotica - Various Artists