Discover This Affordable Dry Vegetable That Makes a Delicious Soup – You’re Missing Out!

Legumes have long been the underdogs of the grocery store, but they are gradually making their way back into shopping carts. Despite still being far from the pinnacle of popularity—as evidenced by their consumption in France, which has plummeted by four times over the last 20 years according to government statistics—these superfoods are regaining some appeal, primarily based on strong health benefits. With a significant supply of plant-based proteins, fiber, and minerals such as iron and magnesium, while remaining low in calories, they attract the attention of nutritionists, vegetarians, athletes, and health trend influencers. Additionally, economic factors come into play: in these times of rising inflation where meat prices have soared, dried legumes provide a protein alternative that is particularly wallet-friendly. For instance, a 250g can of legumes contains about 20g of protein (roughly equivalent to a beef patty), all for less than one dollar. That’s hard to beat…

However, in practice, many people still struggle to embrace them. How do we cook these once-popular cafeteria staples so they inspire us once more? In this regard, some fare better than others, boosted by global culinary influences. Consider, for example, chickpeas blended into hummus or crafted into falafels, or red lentils, which are easily enjoyed in a dahl with a generous splash of coconut milk. Others, however, are left on the sidelines.

Among the variety of legumes, there is one particularly “underrated” specimen that goes unnoticed… or that everyone ignores. The split pea, despite its nourishing image, weighs even less on the wallet than chickpeas or green lentils, even when organic. Dietitian Manon Corneloux has crowned it the king of her comforting creamy soup.

The night before, the nutrition expert soaks 100g of dry split peas to soften their fibers. The next day, she sautés 1/2 a chopped onion in a bit of olive oil before adding the drained split peas, 1/2 teaspoon of curry powder, 1/2 teaspoon of cumin, a pinch of chili pepper, salt, and black pepper, and 1 teaspoon of tomato paste. She covers them with water and lets them simmer for 15-20 minutes before blending the mixture with 200ml of coconut milk. The result is a creamy soup that’s perfect served with croutons and a soft-boiled egg for a complete and satisfying meal. This dish certainly challenges the misconceptions about split peas!