Simple Way to Make Homemade Hearty Vegan Split-Pea and Lentil Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, hearty vegan split-pea and lentil soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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

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. The mixture of split peas and lentils gives this vegetable soup a nice texture, especially once it is blended until smooth.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:

1. Prepare 1 cup dried split peas
2. Get 1/2 cup green lentils
3. Get 1/2 cup yellow lentils
4. Get 2/3 cup barley
5. Take 3 tbsp olive oil
6. Prepare 2 medium onions
7. Take 4 clove garlic
8. Make ready 5 medium carrots
9. Take 1 salt and pepper to taste

Hearty vegan split pea soup chock full of nutritious ingredients for a comforting but healthy dinner. The slightly smokey flavor is mouth watering! As a kid, my only experience with split pea soup was the canned stuff. Let's not talk about it anymore.

Instructions 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.

As a kid, my only experience with split pea soup was the canned stuff. Let's not talk about it anymore. Split pea and lentil soup is so comforting on a chilly day. It's perfect served with a crispy salad and a chunk of crispy whole grain bread. This pea lentil soup is a hearty, very low fat, vegan delight that should be part of your meal plans.

So that is going to wrap it up for this special food hearty vegan split-pea and lentil soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!