This hearty soup is sure to warm you up on the coldest of winter days, and the ingredients are all compatible with the Daniel Fast diet.
- 1 pound of dried split peas
- 1 large onion
- 10 cups of water
- 2 tsp olive oil
- 2 cloves of garlic
- 2 cups of sliced carrot (the thinlier – the better)
- 2 thinly chopped celery stalks
- 2 bay leaves
- 1 tsp thyme
- 1/2 tsp. fresh pepper
- 1 tsp oregano
- 1 bunch parsley
- Some salt and pepper
- Juice of ½ lemon
Prepare everything: Dice onion, rinse split peas, mince garlic, slice carrots and celery chop parsley.
Heat olive oil in a soup pot. Then add onion, and after few minutes, when it gets soft, add garlic, fresh pepper and let it sit for a minute.
Add water, and when it starts boiling add peas, carrots, celery and herbs and spices. Let it boil for some time, and after that let it just simmer for 1 – 1½ hour (depending), partially cover it. Don’t forget to stir time by time!
After it’s done, add lemon juice, salt and pepper as much as you desire and find it tasty. Allow to simmer for another minute or two, then dip it into bowls. Don’t forget to take out the bay leaves – you don’t want them there anymore. You can top it with some parsley leaves to make it look more fancy. Serves 6-8