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
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 medium carrots, sliced
- ¼ tsp paprika
- 1 tsp fine table salt
1. Combine split peas, lentils, and water in a large pot and bring to a boil. Reduce heat to low and simmer, partially covered, for 35 minutes.
2. When the 35 minutes are up, add onion, garlic, carrots, paprika, and salt. Simmer for 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. Taste and adjust seasoning as needed.
Update: This soup previously used 2 Tbsp soup powder and called for sauteing the onion, garlic, and carrots in 1 Tbsp olive oil before adding them to the pot. In my efforts to eliminate soup powder from my cooking, I’ve replaced it with 1 tsp salt. I also now skip the sauteing so I have fewer dirty dishes. The recipe has been updated accordingly.