Harvest on the Palouse Lentil & Split Pea Soup

Item # PA-1024-01
Price $6.50
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A soup that celebrates one of America’s premier farming regions. Grown for thousands of years in the Middle East, lentils were first commercially produced on the Palouse by J.J. Wagner in 1916. He and several nearby farmers from Farmington, Washington, struggled for the first twenty years trying to figure out better production methods to profitably grow lentils. Due to the delicate nature of the crop, farmers would often experience a 50% loss. The development of the Love cutterbar changed all that and by the mid-1940’s annual production was almost 2,000,000 pounds. The Palouse, a French phrase meaning 'green lawn', is a picture postcard region located on the border of Idaho and Washington. For those who live there, the Palouse is much more than a place, it’s a way of life. Every spring, lush rolling hills turn a vibrant green to produce over 250,000 tons of the world’s finest lentils and split peas.

Ingredients: Lentils, split peas, barley, wheat berries, spices, salt, garlic power, black, white, and jalapeno peppers.

Additions:
1 lb. 90% lean ground beef
2 c. onions, coarsely chopped
1 medium carrot (2/3 c.) coarsely chopped
2 stalks celery w/leaves (1 c.), coarsely chopped
8 c. water
lentil/grain mixture (included)
contents of spice packet (included)
8 oz. fresh mushrooms, sliced
1 medium Idaho Russet potato, leave skin on and cut into 1/2” cubes
1/3 c. dry red wine
sour cream - garnish

Cooking Directions:
1.Place the ground beef into a 6 qt. stock pot over medium heat. Break up and brown the beef for 5-7 minutes. Add the veggies and sauté for 2 minutes. Add the water, the lentil/grain mix and the spices. Cover and bring soup to a boil. Turn down to medium low and cook for 30 minutes.
2.Add the mushrooms, potatoes, and wine. Cover and return soup to a boil and immediately turn down to medium low and cook for additional 30 minutes. Remove soup from heat. Locate and discard bay leaves.

At step 1) Replace the beef with 3/4 lb. of firm tofu that has been frozen, thawed and crumbled. Sauté the veggies in 1 tbl. canola oil. Add the water, tofu, lentil/grain mix, spices and 2 Tbl. of Worcestershire sauce. Finish soup as stated in step 2) Delicious!

Ladle this robust soup into large bowls topped with a large tablespoon of sour cream. Serve with a fresh spinach salad, crusty French bread, and hazelnut toffee ice cream for dessert.

Serves 8-10. Enjoy!

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