Curried Lentil Soup in a Jar

Tis the season to start thinking Christmas and Christmas parties, treats and hostess gifts.  I always have the urge to DIY this time of year, be it food or crafting, it's gonna happen.  This year I opted for flavoured booze and soup in a jar.  Food and booze.  That's right....Food.  Booze.  

Anyhow, this soup is stupid easy, cheap and pretty darn delish.  Gorgeous in a jar and it allows the giftee to make a super simple meal. Delicious with added veg or on it's own. I've loosely adapted this from a Good Housekeeping recipe.  I don't usually add anything to mine and I puree it at the end.  Feel free to add extra veggies to yours.

Curried Lentil Soup in a Jar

Makes 1 500 ml Jar 

Heaping 3/4 cups dried Green Lentils

1 tbsp Curry Powder

3 tbsp dried Onion Flakes

1 tsp Garlic Powder

1 tbsp dried Parsley

1 tsp Kosher Salt or 3/4 tsp Sea Salt

3/4 cup dried Red Lentils

pinch Chili Flakes (optional)

500ml Jars

In a 500 ml jar, layer the ingredients. 

Attach the directions:

In a pot combine dried ingredients, 2 jars LOW SODIUM broth Vegetable or Chicken)  and 1 jar of water.  Simmer for 30 minutes.  Puree if you'd like a thicker soup.

*Do not use full salt broth...there's salt in the dried ingredients.  

Split Pea Soup with Ham Hock

I love fall....I love sweaters and boots and soup.  On a crisp cool fall day, there's nothing better than a piping hot bowl of soup.  I have yet to find a soup I really don't like.
Split Pea Soup is one of my all time favourites.  It's hearty, soothing and actually quite healthy with a big punch of fibre.  In 1 hour, you've got a big pot of soup that will feed you for a few days....or not, if you live in my house.  The husband tends to be a bit of a soup hoarder.  The man can devour more soup than humanly possible.  Anyhow, whip up a batch, would ya?!

Split Pea Soup with Ham Hock

Serves 6-8

2 tbsp Olive Oil
1/2 large Sweet Onion, finely chopped
2 cloves Garlic, finely chopped
2 Celery stalks, finely chopped
2 Carrots, finely chopped
1lb bag split peas, picked through
1 Smoked Ham Hock
8 cups chicken stock, low sodium
Salt & Pepper

In a large pot heat olive oil over med heat.  Saute the onion, garlic, celery and carrot for about 5 minutes.  Add the split peas, whole ham hock and Chicken stock.  Bring to a boil then turn down to a simmer and cover for 1 hour.  Check to see if peas are tender.

Remove the ham hock.  Remove the meat and set aside.  With a hand blender, puree the soup, making sure not to burn yourself.  Alternatively, you can use a blender but you'll need to let the soup cool a bit before blending or the heat can cause it to explode a bit.

Once it's blended, add the shredded meat back in.  Serve!

*Will hold well for 3-4 days in the fridge.