Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hearty vegan split-pea and lentil soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This is a simple vegan, gluten-free recipe for pureed split pea and lentil soup, made with split peas, brown or green lentils, carrots, celery, and herbs. Add the split peas, lentils, and water. This is the long version with a lot of talking.
Hearty Vegan Split-Pea and Lentil Soup is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Hearty Vegan Split-Pea and Lentil Soup is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook hearty vegan split-pea and lentil soup using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Hearty Vegan Split-Pea and Lentil Soup:
- Take 1 cup dried split peas
- Prepare 1/2 cup green lentils
- Get 1/2 cup yellow lentils
- Take 2/3 cup barley
- Prepare 3 tbsp olive oil
- Get 2 medium onions
- Get 4 clove garlic
- Prepare 5 medium carrots
- Make ready 1 salt and pepper to taste
Hearty vegan split pea soup chock full of nutritious ingredients for a comforting but healthy dinner. The slightly smokey flavor is mouth watering! As a kid, my only experience with split pea soup was the canned stuff. Let's not talk about it anymore.
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.
This makes a thick and hearty vegan split pea soup. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender. I love lentils and split peas (no need to soak) so here is my recipe for a hearty comfort food soup. Serve with a nice hearty piece of warm bread.
So that is going to wrap this 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 interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
