Mediterranean Split Pea Soup

feastingathome.com

Lynn

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1 ½ cups dry split peas, (337 grams) sorted and rinsed

4 cups (1 quart) water

3 tablespoons olive oil

1 large onion, chopped

2 medium carrots, 1 ½ cups, chopped

4 garlic cloves, finely chopped

6 cups (1 ½ quarts) vegetable broth

½ cup packed sun-dried tomatoes, cut in small pieces (dry, not in oil)

1 tablespoon fresh rosemary, finely chopped

2 bay leaves

½ teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon smoked paprika

1 teaspoon sea salt

½ teaspoon black pepper

2 teaspoons dijon mustard

¼ cup chopped parsley

a squeeze of lemon to serve

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