Lenten Split Pea Soup

Ingredients

• 300 g (1½ cups) yellow split peas, rinsed
• 2 potatoes, diced
• 1 onion and 1 carrot, diced
• 2 bay leaves
• 2 litres (8 cups) water
• 1 tsp smoked paprika (optional, for a smoky taste)
• Dill, salt and pepper
• Rye bread croutons to serve

Method

1. Simmer the split peas in the water with the bay leaves for 40 minutes, skimming the foam.
2. Add the potatoes, onion and carrot and simmer 25 minutes more, until the peas fall apart.
3. Stir in the paprika, season, and mash a little for a thicker soup.
4. Serve with dill and croutons toasted dry in the oven.

Tip. Russian monasteries serve this on Lenten weekdays. The smoked paprika stands in for the usual smoked meat.