I normally make split pea soup very fast with a watery soup base. Last night it was raining and cool so I was in the mood for a nice thick porridge. Here is how my Grandmother made it.
1 pound split peas
3 cloves of garlic diced
1 large onion chopped
4 medium carrots diced
2 medium potatoes chopped
4 stalks of celery
8 cups of vegetable stock or water
1/2 teaspoon of salt or to taste
1 teaspoon of black pepper or to taste
1/2 teaspoon or dried oregano
1/8 cup of olive oil
Put the peas and the vegetable stock in a pot and bring to a boil. Reduce heat cover and simmer for about 25 minutes. You will have to stir several times to keep from sticking. While the peas are cooking chop all the vegetables and place in a skillet or pot large enough to hold all the ingredients. I use my largest deep cast iron skillet. pour the oil over the top of the vegetables and sauté. When the peas are done pour over the top of the vegetables, bring to a simmer, add the seasoning and cook for about 40 minutes until all the vegetables are just about falling apart and the porridge is nice and thick. My Grandmother always blended it at this point so it would have a consistent color and texture but I like the little chunks so I just leave it as is.
I've found without question that the best way to lead others to a more plant-based diet is by example - to lead with your fork, not your mouth. ~Bernie Wilke