Vegan Yellow Split Pea Soup with Toasted Pumpkin Seeds & Coconut Flakes by Foodie’s Chef Laura Brenn

Name: Vegan Yellow Split Pea Soup with Toasted Pumpkin Seeds & Coconut Flakes by Foodie’s Chef Laura Brenn
Total time: 110 min
Ingredients: 1-pound yellow split peas (aka chana dal); 2/3 cup very finely minced white, yellow or Spanish onion; 2 stalks celery, washed & dried and finely diced; 3 carrots, peeled & finely diced; 2 jalapeno peppers, washed & dried; 5 plump cloves of garlic, peeled; 4-5 tablespoons oil, olive or vegetable oil of your choice, divided; 1 fresh lemon (for both peel & juice); 1u20442 teaspoon dried thyme leaves; Water to cover while cooking, plus more as needed during cooking; Kosher salt & fresh ground black pepper; Garnishes: 1u20442 cup toasted pumpkin seeds and 1u20442 cup toasted coconut flakes (unsweetened)

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A couple of things: Winter in New England is not over yet and can a split pea soup be made without the ubiquitous presence of ham? The answer is right here...YES! (And for the record, split pea and...

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Ingredients

1-pound yellow split peas (aka chana dal)
2/3 cup very finely minced white, yellow or Spanish onion
2 stalks celery, washed & dried and finely diced
3 carrots, peeled & finely diced
2 jalapeno peppers, washed & dried
5 plump cloves of garlic, peeled
4-5 tablespoons oil, olive or vegetable oil of your choice, divided
1 fresh lemon (for both peel & juice)
1u20442 teaspoon dried thyme leaves
Water to cover while cooking, plus more as needed during cooking
Kosher salt & fresh ground black pepper
Garnishes: 1u20442 cup toasted pumpkin seeds and 1u20442 cup toasted coconut flakes (unsweetened)