I love toasted sesame oil. Once it hits heat, it emits a lovely, smoky and rich aroma. I use it in marinades and when roasting vegetables to infuse that rich smokiness throughout the dish. It’s also tasty drizzled over a simple split pea soup. I love making this soup when its cold outside, and I don’t have much time to cook. Packed with nutrients, lentils are cheap, may be stored easily and are delicious if cooked properly.You’ll need an immersion blender for quick prep; otherwise, you’ll have to cool this off before pureeing in small batches in a blender. Fresh-made biscuits compliment the soup—I use bisquick (its vegan)—mixed with soy milk.
2 TB olive oil
2 large white onions, chopped
1 tsp salt
2 cups dried split peas
7 cups homemade stock
5 TB toasted sesame oil
1 1/4 cups bisquick
2/3 cup soy milk, unsweetened
Heat the olive oil in a large pot over medium-high heat. Add the onion and salt and saute for 4 to 5 minutes, stirring occasionally. Add in the split peas and stir well. Add in the stock, stir and bring to a boil, then reduce the heat and simmer for about 30 minutes.
Preheat your oven to 450 degrees. Combine the bisquick and soy milk until well combined and use a biscuit cutter or drinking glass to make about six biscuits. Bake for 8-10 minutes.
Test the doneness of the peas to ensure they are cooked through, but not mushy. If its ready, puree the soup right in the pot, using an immersion blender. If using a speed blender, let the soup cool to a lukewarm temperature before pureeing in small batches and reheating once ready to serve.
Drizzle the toasted sesame over the soup once its been ladled into the bowls.