Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, hearty vegan split-pea and lentil soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Hearty Vegan Split-Pea and Lentil Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Hearty Vegan Split-Pea and Lentil Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
This is the long version with a lot of talking. I plan on making yet another batch for a shorter version which a link will be posted here when complete. 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.
To get started with this particular recipe, we have to prepare a few components. You can cook hearty vegan split-pea and lentil soup using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Hearty Vegan Split-Pea and Lentil Soup:
- Take dried split peas
- Make ready green lentils
- Get yellow lentils
- Prepare barley
- Make ready olive oil
- Get onions
- Take garlic
- Take carrots
- Make ready salt and pepper to taste
Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This filling, hearty soup is perfect for cold winter days. This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article. Ultra creamy vegan split pea soup.
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 richly flavored soup is hearty and satisfying and makes a delicious plant-based appetizer or main. And basically - from what I could find out - there isn't any major difference between yellow split peas and green split peas so you can use either/or and the. Split pea soup is always welcome soup in my home! Growing up I ate it often, usually from a can, but gladly In this recipe, carrots, parsnips, onion, and garlic are sauteed and then simmered with green split peas and flavorful herbs for a thick and hearty vegan soup perfect for a healthy lunch, dinner or. Traditional Lebanese, naturally-vegan green split pea soup with potatoes, cumin and pepper.
So that is going to wrap it up with this exceptional food hearty vegan split-pea and lentil soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
