Since my kids are home all week (winter break!), I decided to make this split pea soup for lunch. As a child I ate it a lot. My kids liked that it didn't have the onion directly in the soup, and they loved dipping toast into the soup. I would say it went pretty well, considering kids and peas are not always the best of friends. People have eaten split peas since prehistoric times. The fiber in split peas can help reduce your blood cholesterol level and make you feel fuller faster.
2 Tablespoons olive oil
1/2 yellow onion, chopped
1 carrot, grated
10 cups of water
2 large potatoes, peeled and chopped
1 1/2 cup split peas, rinsed
2 teaspoons salt + more to taste
dill to garnish
In a skillet, heat up 2 Tablespoons of olive oil.
Sauté chopped onions until the onion starts getting soft, then add the grated carrots. Stir often for 5 minutes on low heat. Take off heat and set aside.
In a pot, add 10 cups of water. Bring to a boil.
Add in the chopped potato and 1 1/2 cup rinsed split peas.
Add 2 teaspoons of salt. Simmer on medium heat until peas are cooked through. (This will take about an hour.)
Place a strainer on top of pot, and to it add the sautéd onion and carrot. Mash with a spoon until all the juice from the vegetables is out. Throw the vegetables away.
Bring all to a boil.
Add salt to taste.
Turn off heat. Serve with a sprinkle of fresh dill and toast.