The first time I had this Split Pea and Black Pepper soup was when my good friend Lynne cooked me up a big bowl one lunchtime. I still remember being won over by the layers of flavour and heat, especially when she told me there no chilli in it, just plenty of black pepper.
Whilst I adore black pepper, and we get through a bunch of it in our kitchen, I’d only ever used it as a seasoning before and never gone all out to discover its fiery nature when used in bulk.
Lynne’s recipe called for lentils rather than split peas. There’s no real difference between the two, but the split peas take a little longer to cook. If you’re using lentils reduce the cooking time to 30-35 minutes. Oh, and neither lentils or split peas need soaking before cooking like other legumes.
Split Pea and Black Pepper Soup
- 1 onion chopped
- 1 tablespoon oil
- 1 potato finely diced
- 1 carrot finely diced
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic minced
- 250 g yellow split peas
- 3/4 litre vegetable stock or water and a stock cube
- pinch salt to season
- Fry the onion slowly in the oil for 5 or 6 minutes on a medium heat until softened. Add the potato, carrot and black pepper and fry for a couple minutes.
- Next add the split peas, garlic and stock and let simmer for 45 minutes (around 30 minutes if using lentils). Do keep an eye on it as you may find you need to top it up with more hot water as the peas break down and thicken the soup. Season with a little salt at the end of the cooking time.
Bintu @ Recipes From A Pantry says
I am soooooooo hungry at the moment that all I want to do is reach through the computer for a bowl of this soup Janie.
Jane Sarchet says
Haha, I know that feeling well Bintu, happens all the time to me :)
Janie x
Lou Foti says
I love a liberal use of pepper as a spice rather than a subtle flavouring, definitely one to bookmark to fend off the whiles of winter!
Jane Sarchet says
Absolutely Lou :)
Janie x
Kerry @ Kerry Cooks says
Ooh this looks so yummy and warming!
Jane Sarchet says
Thanks Kerry, it’s perfect to keep yourself toasty warm!
Janie x
Nayna Kanabar (@SIMPLYF00D) says
This looks hearty and delicious perfect for the cold weather.
Jane Sarchet says
Thanks Nayna :)
Janie x
Glamorous Glutton says
I adore split pea soup. A staple in our house when I was growing up. Every Swede (the country not the veg) has “Thursday soup” and loves it. The remainder of the roast to flavour the split pea soup. Great that this uses pepper as part of the flavour. really tasty and definitely on my to make list. GG
Jane Sarchet says
Hope you enjoy it petal. Why was it called Thursday soup GG?
Janie x
Glamorous Glutton says
Because, by Thursday there was only the bones of the Sunday joint left with whisps of meat, usually pork. This was used as the stock for the soup. You still see it on Swedish cafe menus as Thorsdag Soppa. GG x
Jane Sarchet says
Interesting, thanks for that GG. Were you born in Sweden?
Janie x