Soup with the Simons: Perfect Split Pea
By Tali Simon | November 28, 2011
I’m kind of picky when it comes to split pea soup. Sometimes it comes out too thin. Sometimes it comes out too thick. Sometimes there are too few carrot slices.
But last night I made a perfect pot. And that means I can finally add split pea to the soup section here.
I’ve seen suggestions to thicken pea soups with lentils and barley. This led to subbing some of the peas out for red lentils (too thin) and then using the full amount of peas, plus some barley (too thick). Is it just me, or is this starting to sound like Goldilocks and the Three Bears?
The recipe below is pretty simple, and I believe that’s how split pea soup should be. Although I’ve made it intermittently throughout the year, this really is a perfect cold-weather dish. Just add garlic bread and salad, and you’ll be dancing to the dinner table.
Adapted from Norene’s Healthy Kitchen
Ingredients
- 1 cup dried split peas
- ¼ cup red lentils
- 6 cups water
- 2 Tbsp soup powder (chicken or veggie flavor)
- 1 Tbsp oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 medium carrots, sliced
- ¼ tsp paprika
Directions
1. Combine split peas, lentils, water, and soup powder in a large pot and bring to a boil. Turn heat down to low and simmer, partially covered, for 35 minutes.
2. While the peas cook, saute onions and garlic in oil in a large skillet until golden brown. Add to the pot with sliced carrots and paprika and simmer another 20 minutes (fully covered now), or until a knife passes easily through the carrots.
3. Let cool slightly. Puree with an immersion blender until you reach a smooth consistency. Try to leave carrot slices whole while blending the peas as much as possible. It’s a delicate art, but I believe in you.
12 Comments
Dida on November 28, 2011 at 10:28 pm.
Your soup looks so yummy!! I am such a soup person, especially in the winter! I feel like that soup looks like it could really be filling and could be dinner alone!
Tali Simon on November 28, 2011 at 10:31 pm.
…for a girls’ dinner! And yes, you’re invited.
Miriam @ Overtime Cook on November 29, 2011 at 7:31 am.
Looks delicious! I think split pea is my favorite soup- don’t think i have ever pureed it though!
Laura on November 29, 2011 at 6:13 pm.
“It’s a delicate art, but I believe in you.” : -))
Thanks for the vote of confidence . . .
This looks great–I think I will make it for Shabbos with the kids and tell them that it is stone soup (for the parsha).
Tali Simon on November 29, 2011 at 7:05 pm.
I hope your kids remember all the parsha dishes they’re eating! It’s quite an education, when you think about it.
Keshet on November 30, 2011 at 5:50 am.
I’ve been searching for a split pea soup–perfect timing!
Rivkah on October 9, 2012 at 12:30 pm.
Hi Tali
I am one of those people who follow your blog steadily yet don’t comment but I must say that we loved this recipe as well as your fab Chummus recipe- thank you so much
Rivkah
Tali Simon on October 9, 2012 at 2:08 pm.
Another invisible reader revealed! Thank you.
Elisheva on October 21, 2012 at 2:32 pm.
Just thought I’d “reveal” myself too
another silent admirer who’s been reading and making your recipes for a long time – way before I subscribed 
Tali Simon on October 21, 2012 at 2:51 pm.
Good to “meet” you!
Rivkah on November 7, 2012 at 1:05 pm.
Got this on the stove right now *happy sigh*- looking forward to trying more of your soup recipes over the winter but right now we’re a bit obsessed with this one
Yiska Ben Avraham on November 13, 2012 at 8:02 pm.
This came out awesome, even un-zuzzhed cause kitchen appliance noises have been scaring baby lately. Thank you!