Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, hearty vegan split-pea and lentil soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Hearty Vegan Split-Pea and Lentil Soup. This is one of my favorite soups! So simple, yet so thick and satisfying. I serve it on chilly evenings with fresh thick-crusted bread and a light leafy salad.
Hearty Vegan Split-Pea and Lentil Soup is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Hearty Vegan Split-Pea and Lentil Soup is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook hearty vegan split-pea and lentil soup using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hearty Vegan Split-Pea and Lentil Soup:
- Prepare 1 cup dried split peas
- Get 1/2 cup green lentils
- Prepare 1/2 cup yellow lentils
- Make ready 2/3 cup barley
- Make ready 3 tbsp olive oil
- Prepare 2 medium onions
- Get 4 clove garlic
- Get 5 medium carrots
- Prepare 1 salt and pepper to taste
Hearty Vegan Split-Pea and Lentil Soup step by step. If possible, do this step ahead. Add the split peas, lentils, and water. Stir in the parsley, salt, pepper, basil, and thyme.
Steps to make Hearty Vegan Split-Pea and Lentil Soup:
- If possible, do this step ahead. If not, start here and disregard the times mentioned in this step: Rinse peas and lentils well and leave in water (together in one bowl) to soak for 30 minutes up to 4 hours. Prepare barley similarly and soak separately for 30 minutes.
- Place large (8L) pressure cooker or 5L pot on med-high heat. When pot is warm, add olive oil. Meanwhile coarsely chop onion and add to pot after olive oil. Saute for 5-8 minutes till clear. While onions cook, peel carrots and slice into 1/4 inch "pennies".
- Chop garlic and add to onion. Saute till fragrant.
- Drain peas and lentils and add to pot. Mix well and let cook together until very fragrant, about 3-5 minutes.
- For pressure cooker: Add carrots to pot. Rinse barley, add to pot and cook together for 1-2 minutes. Add 3L water (or double the height of the peas). In any case do not exceed pot limit. Season, cover and cook at med-high heat for 40 minutes (after achieving pressure). Turn off heat, leave pot closed for another 30 minutes.
- For regular pot: Add carrots to pot and cook for two minutes. Add water till three times the height of the peas, or about 1.5 inches from pot rim. Season, bring to a boil and cook for 3 hours. Rinse barley, add to pot and continue to cook another 35 mins - 1 hour.
- Best enjoyed after resting overnight or at least 2 hours.
Add the split peas, lentils, and water. Stir in the parsley, salt, pepper, basil, and thyme. Add the tomatoes (and their juices), red lentils, split peas and the Imagine Organic Vegetable Broth and bring to a boil. Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft. In a dutch oven or similar type soup pot over medium heat, add olive oil and warm pan.
So that is going to wrap it up with this exceptional food hearty vegan split-pea and lentil soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
