This delicious, gluten-free, eggs-free, nuts-free and soy-free pea soup is made from split peas, red lentils, onions tomatoes leeks and butter – perfect for an Asian or Thai dinner!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 104 mins – easy
🍽 8 servings – 284 kcal per serving
|
Serving 137g |
Fat 12g |
Sat. fat 7g |
Sodium 402mg |
|
Carbs 33g |
Fibers 9g |
Sugars 3g |
Proteins 10g |
INGREDIENTS
- half lb split peas
- a quarter lb red lentils
- 1.5 onions
- 4 stalks celery sticks
- 2 tomatoes
- 2 leeks
- a quarter lb butter
- 1 tsp black pepper
- 1 tsp salt
TOOLS
- 1 knife
- 1 mortar
- 1 pot
- 1 lid
- 1 wooden spoon
STEPS
Peel the onions, then cut them.
Rinse celery sticks using water.
Chop rinsed celery sticks. Peel tomatoes. Chop peeled tomatoes. Cut leeks into 1-inch chunks.
Crush black pepper using a mortar and pestle.
Put split peas in a pot. Add red lentils to the pot. Add quartered onions, chopped celery sticks, chopped tomatoes, chunked leeks to the pot. Add 5 cups of water and stir with a wooden spoon. Heat for 5 minutes then cover with lid and cook on low heat for 90 minutes. Remove lid from pot and add butter to the pot before stirring with a wooden spoon again. Cook for 1 minute then add crushed black pepper, salt to taste before stirring with a wooden spoon again get pea soup consistency then turn the heat off..
It’s ready to be served !
