Hearty Split Pea Soup
This is a wonderfully hearty, super flavorful, vegetarian version of split pea soup. It makes a lot, so you can freeze some and save it for later … but even this large quantity probably won’t last long!
1 T olive oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1/2 cup green lentils
1 1/2 t salt
8 cups stock, water, or a combination of both
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
1/2 cup chopped parsley
1 t dried basil
1 t dried thyme
1 t curry powder
1/4 t ground cayenne pepper
1/2 t cumin
1 t ground black pepper
DIRECTIONS
In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, lentils, salt and stock or water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add the carrots, celery, potatoes, parsley, basil, thyme, curry, cumin, cayenne and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender. Check on the soup occasionally and add more water if it’s becoming too dry. Taste and season again if desired.
This makes a thick, chunky soup. If you like, puree some or all of the soup to make it creamier. I like to puree about 1/2 of the soup and add it back to the pot for the perfect consistency.