Our Old-Fashioned Split Pea and Lentil Soup is inspired by the classic English Peawack Soup - a staple from Liverpool typically made with dried split peas. This is the kind of wholesome, old-fashioned soup of yesteryear that could always be found simmering on a family stove, always ready to nourish family members, friends, or guests.
1teaspoonmarmite[or yeast extract, or replace with soy sauce]
2.5litresvegetable stock[such as OXO meat free 'beef' flavour stock cubes, or regular vegetable stock]
To garnish:
15gramsparsley
Instructions
Soak the dried peas the evening before cooking:
Add the peas to a large bowl and cover with plenty of fresh water. A teaspoon of bicarbonate of soda [baking soda] stirred through the water helps soften up the peas and reduces the cooking time.
130 grams yellow split peas
Before preparing the soup, drain the water and rinse the peas.
Prepare the soup:
Add the soaked and drained split peas, red lentils, TVP, potatoes, carrots, celery, onion, garlic, bay leaf, marmite, dried mixed herbs, vegan Worcestershire sauce, and vegetable stock to a soup pot.
Bring the soup to the boil, and over a medium heat cook for 60 minutes or until the yellow split peas are soft but still have a slight bite. If your peas are older they may require more time to cook.
If soup becomes too thick simply thin with an extra cup [240ml] of hot vegetable stock.
Check the seasoning and add salt and pepper to taste, and remove the bay leaf.
The soup can be blended until smooth or left as it is.Garnish each bowl with some chopped parsley, if liked.
15 grams parsley
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary. Leftovers can be kept in the fridge for 3 days.
Or frozen for 3-4 months.
Reheat by bringing to the boil, and simmering for 2-3 minutes until piping hot throughout. Extra stock may be required as the soup can become very thick as its stored.
Garnish with chopped parsley, dill, or chives.
Green split peas can be used instead of yellow split peas.
Add a handful of pearl barley as a tasty addition.
For useful advice on getting split peas to soften up during cooking and why sometimes they remain hard, do have a look at our recipe notes and FAQ section above this recipe.