Ingredients
Original recipe: 4 substantial bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gDry yellow split peas
- 180 gOnion finely chopped
- 200 gCarrot diced
- 20 mlOlive oil
- 1600 mlWater
- 1 tspDried thyme
- 1 tspDried marjoram
- 1 eachBay leaf
- 1 tspSalt
- ¼ tspBlack pepper
- 2 tspGluten-free mustard made without milk or soy
Make it
- Sort and rinse the split peas, discarding any debris. Heat the oil in a heavy saucepan and soften onion and carrot for 6 minutes.
- Add peas, water, thyme, marjoram and bay leaf. Bring to a boil, skim surface foam and reduce to a gentle simmer.
- Cook partly covered for 65–75 minutes, stirring more often as the peas soften, until they break down and the soup is thick. Keep the heat low enough to prevent sticking.
- Remove the bay leaf. Stir in salt, pepper and mustard and serve hot in deep bowls.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.