Pea-Co-Mato Soup

This soup was conceived of while jonesing hard for my Mum’s pure & proper Scottish Lentil soup, and then improvised based on ‘we’re-totally-trying-to-be-plant-based-and-I’m-pretty-sure-I-can’t-justify-a-smoked-pork-hock..’

Named by my wee one (because it’s got split peas, coconut oil and tomatoes in it). Brilliant, I know, she’s very advanced…

Faff Factor: 2/5 * Flavour: 4.5/5 * Fridge to Face: 35 minutes

(Serves 8 + )
*Freezes beautifully for a fast mid-week dinner

1 heaped tbsp coconut oil
2 medium onions
4 large carrots
1 cup yellow split peas
1 cup red lentils
12 cups veggie stock
1 large can diced tomatoes
Big handful of chopped cilantro
Salt & Pepper to taste

1. Fill and boil the kettle
2. Heat coconut oil in a large pot. Dice your onions and add to pot. Fry on a med heat, stirring often.
3. While onions are frying, peel and dice the carrots. Add to the onions, and fry, again stirring often.
4. Use now boiled water to make your veggie stock. (I use Better Than Bouillon. 1tsp of stock per cup of water, so for 10 ish cups, I use 3 heaped tbsp of stock). Rinse your split peas and red lentils in a sieve under running water. (Can combine, as they’re going into the pot together).
5. Once onions are translucent, approx 6-8 mins, add stock, split peas, lentils & tomatoes to the pot. Cover, bring to a boil, then reduce to a simmer.
6. Once split peas are cooked, soft, but with a little bite, (approx 30 mins) add finely chopped cilantro. Add salt & pepper to taste.

– Sub in a small punnet of cherry tomatoes (no need to chop), or regular tomatoes chopped instead of canned.
– Sub in parsley for cilantro, either work beautifully.
– Serve with a sprinkle of Maldon salt & a grind of black pepper.
– If you’re 5 years old, or my husband, empty a packet of Salteen crackers into your soup before eating 🙂

Faff Notes:
– One chopping board, one pot, easy peasy. Ready fast and freezes / unfreezes beautifully.

Flavour Notes:
– I know I’ve written this before (Veggie Soup w. Quinoa & Coconut), but the coconut oil is MAGIC in this soup. It gives a hint of awesome that you can’t quite put your finger on.
– Makes a great blended soup for littles who like to pick out any trace of vegetable based nutrition.


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