Split pea soup is definitely comfort food.  The sorghum in this recipe adds great texture as it stays a little firm even as the peas have softened. You can also try topping this soup with coconut bacon for even more texture and a little smokiness.

Makes 10 servings

Ingredients:

• 2 teaspoons vegetable oil (optional)
• 1 onion, chopped
• 1 bay leaf
• 4 cloves garlic, minced or pressed
• ¼ teaspoon turmeric
• 2 cups dried split peas
• ½ cup sorghum (or barley), uncooked
• 1 teaspoon salt or to taste
• 4 cups water
• 4 cups vegetable broth
• 4 carrots, chopped
• 4 stalks celery, chopped
• 3 small to medium potatoes, diced (optional)
• ½ cup parsley, chopped
• ½ teaspoon dried basil or 1 teaspoon fresh, chopped
• ½ teaspoon dried thyme or 1 teaspoon fresh, chopped
• ½ teaspoon ground black pepper
• Juice of ½ lemon
• Coconut bacon for serving (optional)

Instructions:

• In a large pot over medium high heat, sauté the onion, and bay leaf in oil or 1/4 cup water for 5-7 minutes, or until onions are translucent. Add the peas, sorghum, garlic, turmeric, salt, broth and water. Bring to a boil and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the vegetables are tender.
• Remove from heat. Add lemon juice and adjust seasonings. Serve with a sprinkling of coconut bacon or chopped parsley.