I'd probably make it again. It's a good, low-fat, simple soup to have in my soup arsenal and is great for lunch in winter...but I wouldn't break it out for guests.
I like my legumes to be extremely soft and not hard at all so I cooked it for 50 minutes instead of the recommended 40 minutes. Even then, some of the split peas were a little firm, so I'd add more water and cook for at least an hour next time. I used bullion cubes to make the vegetable broth. Between that and the additional salt, this was really salty. I like that, but if you don't, use less salt or don't use bullion cubes.
- 1 teaspoon olive oil
- 1 medium-sized onion, diced small
- 4 cloves garlic, minced
- Several pinches of freshly ground black pepper
- 1 teaspoon salt
- 4 teaspoons smoked paprika
- 2 teaspoon dried thyme
- 1 1/2 cups diced carrots
- 1 1/4 cups dried split peas
- 6 cups vegetable broth
- 1 tablespoon freshly squeezed lemon juice, or to taste (I didn't use this)
- Preheat soup pot over medium-high heat. Saute the onions in the oil until soft and translucent, about 5 minutes.
- Add the garlic, pepper, and salt; saute for another minute.
- Add the paprika and thyme, stirring continuously for about 15 seconds to toast the spices.
- Add the carrots, split peas, and broth. Cover the pot and bring to a boil. Reduce heat and cook for 40-60 minutes, until split peas are soft enough for you. If necessary, thin the soup with water. Stir occasionally to prevent the soup from burning at the bottom.
- Add lemon juice if using. Let set for at least 10 minutes before serving.