MAKES 6 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
VISION MISSION
Split peas are high in protein and fiber, they cook fast (no need for presoaking), and they’re easily digested. The antioxidant-rich carrots, herbs, and spices dial up the flavor of this soup without being overpowering. Enjoy it with toasted rustic bread and a side salad, like Arugula Salad with Walnuts and Caesar Dressing (here).
1 tablespoon extra-virgin olive oil
½ medium red onion, thinly sliced
2 garlic cloves, finely chopped
1½ cups dried yellow split peas, rinsed
1 cup chopped carrot (about 1 medium carrot)
1 tablespoon thyme
2¼ teaspoons sea salt, or more to taste
Freshly ground black pepper, to taste
½ medium red onion, cut into ¼-inch thick rings
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
2 tablespoons chopped dill
SOUP Preheat oven to broil.
In a large soup pot, heat the oil over medium heat. Stir in the onions and garlic and sauté until the onions are translucent, 3 to 5 minutes. Add 6 cups water, split peas, carrots, thyme, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Put 2 cups of the soup in a blender and blend until smooth. Return the puréed soup to the chunky soup in the pot and combine.
GARNISH While the soup is cooking, place the onion rings in a medium bowl and coat with oil and salt. Place on a baking sheet lined with parchment paper and broil until onions turn brown, turn over with a spatula, and repeat on the other side, about 3 minutes on each side. Garnish soup with the onion rings and dill. This soup freezes well in airtight containers, so it’s one that can be made in large batches and stored for lunch and dinner during the week.