Simple Lenten Pea Soup

Thoroughly rinse and sort dried peas. Soak them in cold water (approximately 1:8 ratio) for several hours. If soaking peas for more than 5-6 hours (overnight), store them in the refrigerator or change the water a couple of times to prevent souring.

Peel the potatoes and cut them into pieces.

Rinse the peas again, cover with fresh water, and place the pot on the stove. Bring to a boil. Cook over moderate heat for 15-20 minutes (do not increase heat or salt the peas at this stage). Add the chopped potatoes and cook over low heat for another 15-20 minutes, until the peas are soft.

Peel the onion and carrot. Dice the onion. Cut the carrot into thin strips or grate it on a coarse grater.

Heat a frying pan with vegetable oil. Add the onion and carrot, sautéing over medium heat, stirring occasionally, for 3-5 minutes.

Add the sautéed vegetables to the pea soup. Season with salt and pepper to taste. Cook the pea soup for another 5-7 minutes.

The Lenten pea soup is ready. Serve hot with croutons, optionally garnished with fresh herbs. Enjoy your meal!