Tonight for supper, I had a delicious split pea soup. Split peas are very easy to work with because they do not require any soaking, so they are a great protein option if one realizes they haven't soaked any legumes and it is already time to make supper!
Here is the recipe for Yellow Split Pea Soup (see picture to the left):
1 tbsp olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, 1 celery stalk, chopped, 1 1/2 cups carrots, chopped, 2 cups additional veggies (I used zucchini, crimini mushrooms, shitake mushrooms), chopped, 4 tsp paprika, 2 tsp thyme, 1 tsp sea salt, 6 cups vegetable broth/water (I used water with 2 tsp of sea salt mixed in), 1 1/4 cup spilt peas (yellow or green is fine), 1 lemon, freshly squeezed, 1 cup leafy greens (I used collard greens), chopped, 1 cup short grain brown rice (which I cooked while the soup was being prepared)
Heat olive oil in soup pot and add onions and garlic and saute for 4 minutes. Add celery and saute for 2 minutes. Add carrots, additional veggies, paprika, thyme, and sea salt and saute for 5 minutes. Add water and split peas and bring to boil, reduce to simmer and cook for 40 minutes. Remove from heat and partially puree soup (I used a hand blender), creating a chunky texture. Add lemon, greens, and rice.
Once the soup was dished up, it was seasoned with flax oil and sea salt and was a tasty and filling meal!