Lola's Split Peas | Instant Pot

1 onion, diced (about 2 cups)
1 cup chopped mushrooms
1 yellow or orange bell pepper, diced
1 celery stalk, diced
1 carrot, diced
2 cloves garlic, minced
1 small zucchini, diced
2 small potatoes, diced
1 pound dried split peas
7 cups water
1 8 oz. can tomato sauce
1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon coriander
1 tablespoon dried parsley flakes

In pressure cooker dry saute' mushrooms and onion for five minutes. Add remaining ingredients and cook under high pressure for 20 minutes. Allow natural release. Remove bay leaf.

Split Pea Soup - Pressure Cooker

This thick pea soup is so easy to make in the Instant Pot or other pressure cooker. Refrigerate or freeze leftovers for more quick, hearty meals.

8 cups water
1 onion, chopped (about 2 cups)
1 cup of chopped mushrooms
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 bay leaves
2 Tablespoons dried parsley flakes
1 teaspoon basil
1 teaspoon celery seed
1 teaspoon paprika
1 pound dried split peas
1/4 cup uncooked barley or rice

optional:
salt and pepper to taste
1 teaspoon salt-free seasoning
1 teaspoon onion powder
1 teaspoon garlic powder

Prepare and measure the ingredients before beginning to cook.

Dry saute' onion and mushrooms for 3 minutes. Add 2 tablespoons of water, the carrots and celery and cook two more minutes. Add 2 more tablespoons water along with the garlic, bay leaves, parsley, basil, celery seed, paprika and cook one more minute. Stir in remaining water, the split peas and barley. Cook under pressure for 20 minutes. Allow steam to release naturally. Taste the soup, then add any or all of the optional seasonings.

Yellow Split Pea Dal

Dal is a spicy Indian stew traditionally served with rice or bread. This recipe makes a big batch, about 8 to 10 servings. You can use green or yellow split peas.

1 large onion, diced (about 2 cups)
4 cups water
1 1/2 teaspoons minced fresh garlic (or 1 teaspoon garlic powder)
1 1/2 teaspoons minced fresh ginger (or 1/4 teaspoon ground ginger)
1 teaspoon curry powder
1 teaspoon ground turmeric
2 cups dried split peas
1 large tomato, chopped
1 4 oz. can diced mild green chilies
Salt and pepper if desired (1 teaspoon salt and 1/4 to 1/2 tsp. red or black pepper)

Saute' the onions with 1/4 cup water in a large pot for about 10 minutes. Add 2 tablespoons water, the garlic, ginger, curry powder and turmeric and cook one minute longer. Add the remaining water, the split peas, tomato and chilies. Cook, covered, until the peas are tender, about one hour. Season to taste with salt and pepper.

Pressure cooking instructions: Saute' the onions, garlic, ginger and spices, then add 4 cups of water and 2 cups of split peas. Cook under pressure for 20 minutes. Allow natural pressure release.

Curried Split Pea Soup

This is a very thick soup, almost a stew. Serve it over brown rice, baked potato or in a bowl by itself.

split pea soup - green and yellow peas

1 onion, chopped
1 carrot, chopped
2 to 3 cloves garlic, minced
1 to 2 Tablespoons fresh ginger, minced
8 cups vegetable stock
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon cardamom
1/8 teaspoon cinnamon
2 cups dried split peas (green or yellow or both)

optional: 1 tablespoon lemon juice
               1/4 cup chopped fresh parsley

In a large pot, saute' onion and carrot for 5 to 10 minutes in 1/4 cup of vegetable stock. Add 2 more tablespoons veg stock along with the garlic, ginger and dried spices and cook one minute more. Stir in remaining stock and split peas. Bring to boil. reduce heat, cover and cook for one hour or until peas are tender.

If desired, stir in lemon juice and or parsley just before serving.

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Pressure cooker instructions: Cook under high pressure for 20 minutes allowing steam to release naturally.

More split pea recipes here.

Split Pea Soup - two ways

Here are two recipes for split pea soup, one with white potatoes and the other with sweet potatoes.

Split Pea Soup with White Potatoes

8 cups vegetable stock
1 onion, chopped
2 celery stalks, sliced
2 carrots, chopped
1 teaspoon celery seed
1 teaspoon basil
2 tablespoons parsley flakes
1/2 teaspoon salt-free seasoning
2 bay leaves
2 cups dried split peas
1/4 c barley
2 potatoes, diced

In a large pot, saute onions in 1/4 cup water or vegetable stock for 5 minutes. Add celery and carrots and saute 5 more minutes, adding more liquid if necessary. Add garlic, celery seed, basil, parsley and salt-free seasoning and cook one minute longer.

Put the remaining water or vegetable stock into the pot along with the bay leaves, peas, barley and potatoes. Bring to boil, reduce heat, cover and cook over low heat for 1 to 1 1/2 hours or until peas are tender.

 or

Place all ingredients in a pressure cooker and cook at high pressure for 20 minutes. Allow pressure to release naturally.

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Split Pea Soup with Sweet Potatoes - from Forks Over Knives Cookbook

l large onion, diced
1 medium carrot, diced
1 celery stalk, diced
3 cloves garlic, minced
1 bay leaf
2 teaspoons minced rosemary
2 teaspoons thyme leaves
1 teaspoon smoked paprika
1 large sweet potato, peeled and diced
1 1/2 cups split peas
6 cups vegetable stock
salt and freshly ground pepper to taste

Place the onion, carrot and celery in a large saucepan and saute over medium heat for 10 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, bay leaf, rosemary, thyme, paprika, sweet potato, split peas, and vegetable stock and bring the pot to a boil over high heat. Reduce the heat to medium and cook until the peas are tender, about 50 minutes. Season with salt and pepper.

Make the soup even more colorful and nutritious by adding fresh spinach during the last two minutes of cooking.

Split pea soup with spinach

And here's are recipe for Curried Split Pea Soup.