How to Cook Spicy Hearty Vegan Split-Pea and Lentil Soup

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Before you jump to Hearty Vegan Split-Pea and Lentil Soup recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Healthy.

With regards to the foods that you eat, you will notice that your overall health can be effected either positively or perhaps negatively. One of the foods you ought to be avoiding is any kind of foods you get at a fast food place. These kinds of foods are loaded with bad fat and also have very little nutritional value. For this reason we are going to be going over the foods that you should be eating that will have a positive effect on your health.

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We hope you got insight from reading it, now let's go back to hearty vegan split-pea and lentil soup recipe. You can cook hearty vegan split-pea and lentil soup using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Hearty Vegan Split-Pea and Lentil Soup:

1. Get 1 cup of dried split peas.
2. Use 1/2 cup of green lentils.
3. Provide 1/2 cup of yellow lentils.
4. You need 2/3 cup of barley.
5. Get 3 tbsp of olive oil.
6. Provide 2 medium of onions.
7. Provide 4 clove of garlic.
8. Provide 5 medium of carrots.
9. Get 1 of salt and pepper to taste.

Steps to make Hearty Vegan Split-Pea and Lentil Soup:

1. If possible, do this step ahead. If not, start here and disregard the times mentioned in this step: Rinse peas and lentils well and leave in water (together in one bowl) to soak for 30 minutes up to 4 hours. Prepare barley similarly and soak separately for 30 minutes..
2. Place large (8L) pressure cooker or 5L pot on med-high heat. When pot is warm, add olive oil. Meanwhile coarsely chop onion and add to pot after olive oil. Saute for 5-8 minutes till clear. While onions cook, peel carrots and slice into 1/4 inch "pennies"..
3. Chop garlic and add to onion. Saute till fragrant..
4. Drain peas and lentils and add to pot. Mix well and let cook together until very fragrant, about 3-5 minutes..
5. For pressure cooker: Add carrots to pot. Rinse barley, add to pot and cook together for 1-2 minutes. Add 3L water (or double the height of the peas). In any case do not exceed pot limit. Season, cover and cook at med-high heat for 40 minutes (after achieving pressure). Turn off heat, leave pot closed for another 30 minutes..
6. For regular pot: Add carrots to pot and cook for two minutes. Add water till three times the height of the peas, or about 1.5 inches from pot rim. Season, bring to a boil and cook for 3 hours. Rinse barley, add to pot and continue to cook another 35 mins - 1 hour..
7. Best enjoyed after resting overnight or at least 2 hours..

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