Hearty Vegan Split-Pea and Lentil Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hearty vegan split-pea and lentil soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Hearty Vegan Split-Pea and Lentil Soup is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Hearty Vegan Split-Pea and Lentil Soup is something that I have loved my entire life.

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To get started with this recipe, we must prepare a few components. You can have hearty vegan split-pea and lentil soup using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Hearty Vegan Split-Pea and Lentil Soup:
  1. Make ready 1 cup dried split peas
  2. Take 1⁄2 cup green lentils
  3. Make ready 1⁄2 cup yellow lentils
  4. Prepare 2⁄3 cup barley
  5. Take 3 tbsp olive oil
  6. Prepare 2 medium onions
  7. Make ready 4 clove garlic
  8. Prepare 5 medium carrots
  9. Take 1 salt and pepper to taste

Saute in olive oil and then add onions, garlic, celery, carrots and potato. Add the tomatoes (and their juices), red lentils, split peas and the Imagine Organic Vegetable Broth and bring to a boil. 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.

Steps to make Hearty Vegan Split-Pea and Lentil Soup:
  1. 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.
  2. 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".
  3. Chop garlic and add to onion. Saute till fragrant.
  4. Drain peas and lentils and add to pot. Mix well and let cook together until very fragrant, about 3-5 minutes.
  5. 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.
  6. 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.
  7. Best enjoyed after resting overnight or at least 2 hours.

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. Stovetop: In large dutch oven or pot, heat water/olive oil over medium heat. In soup pot, sauté onion in oil until soft.

So that is going to wrap it up with this exceptional 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 bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!