Smoky Split Pea Soup

Serves 4-6 | 1 hour, including preparation time - under half an hour if you pressure cook the soup

This is a bit like the soup my granny used to make, but of course hers wasn't vegetarian, let alone vegan! The recipe here gets its smoky taste from the smoked paprika - a wonderful spice available in larger branches of most supermarkets, including Asda, Sainsbury's and Tesco.

Recipe adapted with thanks from Appetite for Reduction by Isa Chandra Moskowitz, (Da Capo Press).

1 tsp olive oil
1 medium onion, chopped roughly
4 cloves garlic, crushed
4 tsp smoked paprika
2 tsp dried thyme
1 large carrot, chopped roughly
280g/10oz split peas
1.4l/2½ pts vegan stock
1 tbsp lemon juice
Black pepper and salt to taste

1 Use a medium-large saucepan and heat the oil in it. Sauté the onion for a few minutes until translucent, about 3-4 minutes. Add a little of the stock if it starts to stick.

2 Add the garlic, paprika and thyme and stir for a few seconds to mix in.

3 Add the carrots, split peas and stock. Bring to the boil then reduce heat to a simmer.

4 Cook for about 40 minutes - 15 at high in a pressure cooker - or until the lentils are creamy. If cooking the traditional way, stir occasionally to ensure the lentils don't stick at the bottom and thin with a little water if the soup gets too thick.

5 Add the lemon juice near the end and add black pepper - and salt if necessary.

Contents:

Smoky Split Pea Soup

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