Oh, we had a shocker of a cold day recently. It has been great – warm and sunny – then wham! It gets nippy and you remember the unpredictability of living in London.
So…I rooted around in the cupboard and found a packet of split peas that had been languishing in the corner. I had bought them a while back to use in a curry from an Anjum Anand recipe , thinking they would make a decent substitute for pigeon peas that she recommended. I thought this on the basis that they look the same and are the same colour.
Well, that particular episode ended in a bit of a disaster – choosing ingredients by colour alone is not a great rule of thumb, as I hadn’t realised that pigeon peas and split peas have significantly different cooking times. So the vegetables were cooked and starting to get soft while the peas remained stubbornly hard. I had not choice but to cook until the peas were soft, and it did all break down into a tasty spicy broth, but I’ve since started making that particular curry recipe with yellow lentils (cooking time – around 20 minutes – and it’s de-lish!).
But back to the languishing split peas…for a cold day, what could be more fitting than split pea soup? This time, armed with the knowledge that these can be pesky little critters to cook, I left them to soak overnight. I’m not sure that this is entirely necessary, but it worked so if you’re not in a hurry, go with the soak. I also paired this up with some yellow lentils. The theory was that the lentils would break down as the soup cooks, and leave the split peas whole (but this time – hopefully cooked!) for a bit of texture.
I thought about whether I should spice this recipe up. Curry? Cumin? Coriander? All possible, but in the end I just added a little freshly ground black pepper and left the flavour of the peas as the main highlight of this soup. I might play around with the flavouring when I make this again, but I thought it was rather delicious just as it is.
It was perfect for a slightly more inclement weather, with a drizzle of olive oil and a few croutons on top for some crunch.
And the next day, the hot weather came back!
To make Split Pea and Lentil Soup:
• 150g yellow split peas
• 150g yellow or red lentils
• 2 large onions
• 3 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1.5 litres water
• 1 stock cube
Leave the split peas to soak overnight in cold water. Drain the next day.
Peel and finely chop the onions. Put the onions, olive oil and pepper in large saucepan and fry over a low heat until the onions are soft and slightly browned.
Add the drained peas, lentils and water. Bring to the boil, then reduce to a low heat and simmer for 1 hour until the lentils break down and the peas are soft. After the first 30 minutes, add the stock cube and stir well.
Just before serving, check the seasoning and adjust
Worth making? Get past the time for soaking, and this is a very easy and tasty soup which takes very little effort. It’s great on its own, or can be boosted with a little spice.
4 responses to “Split Pea and Lentil Soup”
I have some red lentils in my pantry begging to be used. I have to find some yellow split peas…the color of this soup is amazing! I’m craving it! (so healthy!!)
Yes, it’s a great recipe to make with pantry staples. Freezes well too – the peas keep their texture and slight crunch. It’s so tasty with chunks of toasted wholemeal bread that you might not even notice how healthy it is 😉
So easy! Soaked split peas for about an hour, and turned out nice. Made it with stuff in the pantry, and it turned out really delicious. Great recipe, it’s an instant classic.
Thanks, so glad to hear that it worked out well. Good in this cold weather too…brrrr!