Recipes - Divine Intentions

Vegan Split Pea Soup, with Kale

This soup is delicious! I missed a good version of VEGAN Split Pea Soup. I think the smoked paprica and oregano combination enriches the blend of flavours to make this the most amazing, nutritious soup that is light on your digestive system. If in general you have indigestion with lentils, you can try cooking the soup with 2 inches of kombu ( seaweed ) it helps to digest sugar from the lentil.

Author: Magdalena Tarko
Prep Time: Prep Time: 15 min
Cook Time: Cook Time: 1:15 min
Total Time: Total Time:1:30-2h
Yield: Servings: 6-8
Category: Vegan

Ingredients

Scale

2–3 tbs of olive oil, plus more for the top
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 medium potato, diced small
1 medium sweet onion, diced small
3 cloves garlic, minced ( optional )
1 teaspoon smoked paprika
½ tsp of each: oregano, ground coriander, ground cumin, ground turmeric
8 cups vegetable broth, you can use a combination of water and broth if you prefer
2 cups green split peas, rinsed ( no need to presoak )
2 bay leafs
2–3 tbs of chopped parsley
1–2 leafs of kale chopped ( spine removed )
salt and pepper

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Instructions

Heat a olive oil in a large pot or Dutch oven over medium-low heat. Add in onion and sauté until slightly softened, add the carrots, celery, and saute 8- 10 minutes.
Stir in the garlic, and all the spices / herbs and sauté until fragrant, about 1 minute.
Stir in the vegetable broth, rinsed green split peas, and bay leafs. Season with salt and pepper. Cover the pot and simmer (stirring occasionally) until the split peas and vegetables are really tender and have broken down quite a bit, about 45 to 60 minutes.
Add chopped kale and parsley.
Taste and optionally, if you’d like a less chunkier soup, take an immersion blender and blend it a few times to get the consistency you desire.
Keep in mind that the soup will soak up some of the broth as it cools. So, add a little water or broth when reheating any leftovers.
Ladle the soup into your favourite bowls and garnish and serve however you’d like referring to what I said in the head notes).
Serve with nutritional yeast or your favourite garnish
Enjoy!

LENTIL SOUP WITH KALE

Print Recipe

Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 4 1x

Ingredients

Scale

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup dried green or brown lentils, rinsed
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 bay leaf
Salt and pepper, to taste
2 cups chopped kale leaves, tough stems removed
Juice of 1 lemon
Fresh parsley, for garnish

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
Add Lentils and Broth: Add the minced garlic and rinsed lentils to the pot. Stir to combine, then pour in the vegetable broth. Add the ground cumin, ground coriander, smoked paprika, bay leaf, salt, and pepper.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the lentils are tender.
Add Kale: Stir in the chopped kale leaves and let them wilt in the hot soup for a few minutes.
Finish and Serve: Remove the bay leaf from the soup. Squeeze in the juice of one lemon for a bright flavor. Taste and adjust seasoning if necessary.
Garnish and Serve: Ladle the lentil soup into bowls and garnish with fresh parsley.

Nutrition

Calories: 250
Sugar: 5
Fat: 4
Carbohydrates: 40
Fiber: 15
Protein: 15