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.Print
- 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
- earth balance
- 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.