Ingredients
Original recipe: 4 large 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 diced
- 250 gCarrots diced
- 150 gCelery diced
- 2 cloveGarlic chopped
- 25 mlOlive oil
- 1600 mlWater
- 1 eachBay leaf
- 1 tspDried savory
- ½ tspSmoked paprika
- 1 tspSalt
- ¼ tspBlack pepper
- 15 gParsley chopped
Make it
- Sort and rinse the split peas. Heat oil in a heavy saucepan and cook onion, carrot and celery for 7 minutes until the onion softens.
- Add garlic, savory and paprika and stir for 30 seconds. Add peas, water and bay leaf and bring to a boil.
- Reduce to a gentle simmer and cook partly covered for 60–65 minutes, stirring occasionally and more often near the end, until the peas have broken down.
- Remove the bay leaf, stir in salt, pepper and parsley and serve. If the peas remain firm, continue simmering until tender.
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.