Ingredients:

  • 2 tbsp. canola oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 carrots, chopped
  • 2 cups (1 lb) of yellow split peas, picked over, rinsed and drained
  • 8 cups of low sodium vegetable broth
  • 2 bay leaves
  • 2 tbsp fresh thyme
  • zest and juice of 1/2 lemon

Method:

  1. Saute onion in oil until brown.
  2. Add garlic and carrot and saute for another few minutes.
  3. Add split peas, broth and bay leaves. Bring to a boil and simmer for about 1 hour or until peas are soft and soup looks creamy.
  4. Stir in thyme, lemon juice and zest before serving.

Makes 8 cups

Nutritional information for 1 cup

Calories 250
Fat 4 g
Sodium 90 mg
Carbohydrate 36 g
Fibre 4 g
Protein 17 g

Laurie's Tip

2016 is the International Year of the pulses. I think we can all set a goal to eat more beans, peas and lentils. They pack a lot of nutrition, are very affordable and couldn't be easier to prepare. Dried peas do not require any soaking before cooking, which makes the prep for this meal even simpler. This hearty soup is a great one-pot vegetarian meal that your whole family will love. Hope you enjoy!