Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, hearty vegan split-pea and lentil soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
What better way to warm your bones on a wintry day? Our split pea and lentil soup is hearty, healthy and completely vegan. Add the split peas, lentils, and water. Stir in the parsley, salt, pepper, basil, and thyme.
Hearty Vegan Split-Pea and Lentil Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Hearty Vegan Split-Pea and Lentil Soup is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Take 1 cup dried split peas
- Get 1/2 cup green lentils
- Prepare 1/2 cup yellow lentils
- Get 2/3 cup barley
- Prepare 3 tbsp olive oil
- Make ready 2 medium onions
- Make ready 4 clove garlic
- Prepare 5 medium carrots
- Take 1 salt and pepper to taste
Split pea and lentil soup is so comforting on a chilly day. It's perfect served with a crispy salad and a chunk of crispy whole grain bread. 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.
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 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. Add the olive oil, onion, carrots, potatoes, salt, garlic powder, paprika, cumin, garlic, lentils, split peas and stock to the slow cooker. When done cooking, remove the lid and stir in the spinach, parsley and lime juice. Stovetop: In large dutch oven or pot, heat water/olive oil over medium heat.
So that’s going to wrap it up with this exceptional food hearty vegan split-pea and lentil soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
