Dried peas, like other legumes, are a great source of protein and iron. This pea soup makes a cheap and simple meal, or even a great appetizer.
- 1 onion, chopped
- Oil, for frying
- 1½ cups dried peas
- 2 large carrots, grated
- 2–3 litres boiling water
- 1 bunch of parsley or dill, chopped
- 3 garlic cloves, chopped
- Spices, to taste: cumin, paprika, Hawaij, black pepper and salt
- Fry the onion until golden brown.
- Add the carrots and garlic and fry for another 3 minutes.
- Add all of the spices (except the salt), and stir briefly.
- Add the peas, stir and add the water to the pan, ensuring the peas are fully covered.
- Cook on low heat for about an hour, stirring occasionally. When the soup is nearly ready, add the parsley or dill (but save a little to use as a garnish when serving), and add salt to taste.
- Pour into your favorite deep bowl and sprinkle with the chopped herbs.
- For a more velvety texture, transfer the soup to a food processor or blender and blend before serving.
- The peas can be substituted with lentils: try 1 cup of orange lentils plus ¾ cup of green lentils.
- Try topping with nutritional yeast when serving!
- Still hungry? Try our weekly plant based meal plan for more yummy ideas.
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