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
- 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
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.