Mediterranean Split Pea Soup

• Salt: 1 tsp.
• Garlic clove: 4
• Dried marjoram: 1 tsp.
• Carrots: 2 medium.
• Dijon’s mustard: 2 tsp.
• Lemon
• Sparsely: 1/2 cup.
• Rosemary: 1 tbsp.
• Onion: 1
• Water: 4 cups.
• Bay leaves: 2
• Black pepper: 1/2 tsp.
• Olive oil: 3 tbsp.
• Salt

Instructions:

1. After cleaning, place the split peas in a saucepan with one quart of unsalted water, boil, and reduce for half an hour.
2. An onion should start to caramelize and have brown edges after ten minutes on medium-high flames, sautéing in olive oil in a different soup pot.
3. For an additional five minutes, fry the carrots and garlic.
4. Incorporate the vegetable broth, sun-dried tomatoes, and smoked paprika, and then add the rosemary, bay leaves, thyme, marjoram, and Dijon mustard.
5. Add the split peas after draining.
6. For half an hour, simmer over a moderately low flame while venting the cover and stirring from time to time. Prepare whenever the peas are tender and crumbled.
7. Just before serving, add some fresh parsley and a squeeze of lemon.

Notes:

• A few users reported that the split peas did not fully soften, so we made adjustments to the original recipe.  In the updated version, split peas are first cooked in unsalted water.
• If preferred, top the split pea soup with crossing, bread crumbs, or croutons. Soup may be frozen or stored in a cooler for almost a week.
• Cook in an instant pot instead; for stages two and three, use the sauté mode. For fifteen minutes, use the pressure cooker setting on high. To get the appropriate consistency, add extra broth.

Nutritional facts:

Carbohydrates: 15.1 g.

Saturated fat: 1.4 g.

Protein: 9.2 g.

Sodium: 357.1 mg.

Calories: 149 kcal.

Cholesterol: 0 mg.

Fat: 7.3 g