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Thick green stew with pearl barley, diced carrot and parsley in a speckled bowl on a linen napkin

Hearty Split Pea and Barley Stew with Carrot and Thyme

A thick vegan stew of green split peas, pearl barley and vegetables, simmered in one pot in 80 minutes.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Plant-based Comfort Food
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion large (about 200 g); diced
  • 3 carrots medium (about 250 g); diced into 1 cm / 1/2-inch pieces
  • 3 celery stalks (about 150 g); diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp black pepper freshly ground
  • 1 1/2 cups green split peas / 300 g; rinsed
  • 3/4 cup pearl barley / 150 g; rinsed
  • 8 cups low-sodium vegetable broth / 1.9 L
  • 2 bay leaves
  • 1 tbsp soy sauce
  • 100 g kale / 3.5 oz; stems removed, leaves chopped
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt plus more to taste at the end
  • 2 tbsp fresh parsley chopped, for serving

Method
 

  1. Rinse the split peas and barley in a fine-mesh sieve under cold water until it runs mostly clear. Dice the onion, carrots and celery, and mince the garlic.
  2. Heat the olive oil in a 5.5-quart / 5 L Dutch oven (26 cm / 10-inch) over medium heat. Add the onion, carrots, celery and 1/2 teaspoon salt, and cook for 8 minutes, stirring, until the onion is soft and translucent.
  3. Stir in the garlic, tomato paste, smoked paprika, thyme and black pepper. Cook for 1 minute until the paste darkens to brick red and the pot smells smoky.
  4. Add the split peas, barley, broth, bay leaves and soy sauce. Bring to a boil over high heat, about 6 minutes, and skim off any foam. Lower the heat to a steady simmer, partially cover, and cook for 45 minutes. Stir and scrape the bottom every 10 minutes. The stew is ready when the peas have broken down into a thick base and the barley is tender with a slight chew. Add a splash of hot water if it gets too thick.
  5. Stir in the kale and simmer for 5 minutes until wilted and tender. Remove the bay leaves, then stir in the apple cider vinegar. Taste and add salt if needed. Ladle into bowls and top with parsley.

Notes

  • Rinse the peas and barley, but skip soaking. It isn't needed here.
  • Stir and scrape the bottom every 10 minutes during the 45-minute simmer.
  • Add the vinegar off the heat so the peas soften fully first.
  • Expect the stew to thicken in the fridge. Loosen with water or broth.
  • Taste for salt at the end, since broth and soy sauce vary.