Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hearty vegan split-pea and lentil soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
This is the long version with a lot of talking. I plan on making yet another batch for a shorter version which a link will be posted here when complete. This is a simple vegan, gluten-free recipe for pureed split pea and lentil soup, made with split peas, brown or green lentils, carrots, celery, and herbs.
Hearty Vegan Split-Pea and Lentil Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Hearty Vegan Split-Pea and Lentil Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook hearty vegan split-pea and lentil soup using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hearty Vegan Split-Pea and Lentil Soup:
- Get 1 cup dried split peas
- Make ready 1/2 cup green lentils
- Prepare 1/2 cup yellow lentils
- Make ready 2/3 cup barley
- Get 3 tbsp olive oil
- Make ready 2 medium onions
- Get 4 clove garlic
- Get 5 medium carrots
- Take 1 salt and pepper to taste
This delicious, vegan split pea soup with carrots and potatoes is the definition of comfort food and can be made quickly in the pressure cooker or Instant Pot. Last night I made this Thick and Hearty Split Pea Soup which is just awesome! But I have a questions about the recipe. Ultra creamy vegan split pea soup.
Instructions 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.
This richly flavored soup is hearty and satisfying and makes a delicious plant-based appetizer or main. And basically - from what I could find out - there isn't any major difference between yellow split peas and green split peas so you can use either/or and the. This makes a thick and hearty vegan split pea soup. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
So that is going to wrap this up with this special food hearty vegan split-pea and lentil soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
