Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, hearty vegan split-pea and lentil soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Hearty Vegan Split-Pea and Lentil Soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Hearty Vegan Split-Pea and Lentil Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
If you're a fan of soup, you're going to LOVE this Lentil & Split Pea soup. It's hearty, full of flavor, and seasoned to perfection. Using a spice blend consisting of onion, garlic, celery, turmeric, cumin, red pepper, etc, this soup has depth and a little bit of heat, too. Add the split peas, lentils, and water.
To begin with this recipe, we must 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:
- Make ready 1 cup dried split peas
- Make ready 1/2 cup green lentils
- Make ready 1/2 cup yellow lentils
- Take 2/3 cup barley
- Prepare 3 tbsp olive oil
- Take 2 medium onions
- Get 4 clove garlic
- Make ready 5 medium carrots
- Get 1 salt and pepper to taste
Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft. Add the olive oil, onion, carrots, potatoes, salt, garlic powder, paprika, cumin, garlic, lentils, split peas and stock to the slow cooker. When done cooking, remove the lid and stir in the spinach, parsley and lime juice. In a dutch oven or similar type soup pot over medium heat, add olive oil and warm pan.
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.
When done cooking, remove the lid and stir in the spinach, parsley and lime juice. In a dutch oven or similar type soup pot over medium heat, add olive oil and warm pan. In soup pot, sauté onion in oil until soft. Add celery, carrot bay leaves and parley. This hearty vegan lentil soup is loaded with spices and vegetables like carrots, golden potatoes, celery, and spinach.
So that is going to wrap this up for this special food hearty vegan split-pea and lentil soup recipe. Thanks so much for your time. I am confident you can 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, friends and colleague. Thank you for reading. Go on get cooking!
