Smoky Split Pea Soup
Serves 4-6 | 1 hour, including preparation time - under half an hour if you pressure cook the soup
This is a bit like the soup my granny used to make, but of course hers wasn't vegetarian, let alone vegan! The recipe here gets its smoky taste from the smoked paprika - a wonderful spice available in larger branches of most supermarkets, including Asda, Sainsbury's and Tesco.
Recipe adapted with thanks from Appetite for Reduction by Isa Chandra Moskowitz, (Da Capo Press).
- 1 tsp olive oil
- 1 medium onion, chopped roughly
- 4 cloves garlic, crushed
- 4 tsp smoked paprika
- 2 tsp dried thyme
- 1 large carrot, chopped roughly
- 280g/10oz split peas
- 1.4l/2½ pts vegan stock
- 1 tbsp lemon juice
- Black pepper and salt to taste
1 Use a medium-large saucepan and heat the oil in it. Sauté the onion for a few minutes until translucent, about 3-4 minutes. Add a little of the stock if it starts to stick.
2 Add the garlic, paprika and thyme and stir for a few seconds to mix in.
3 Add the carrots, split peas and stock. Bring to the boil then reduce heat to a simmer.
4 Cook for about 40 minutes - 15 at high in a pressure cooker - or until the lentils are creamy. If cooking the traditional way, stir occasionally to ensure the lentils don't stick at the bottom and thin with a little water if the soup gets too thick.
5 Add the lemon juice near the end and add black pepper - and salt if necessary.