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Put oregano and thyme into a tea strainer and immerse into boiling water for a few minutes.
Rinse split-peas well, put them into a pot with oregano and thyme-infused water and regular water (use about 3 and ½ cups of liquid in total), two quarters of an onion, and a bay leaf.
Simmer covered on a low heat until peas are completely soft.
As the peas are cooking, chop an onion finely and saute it in a pan in olive oil until caramelised slightly.
Place cooked peas on a sieve to drain excess liquid, keep the liquid in case the texture needs loosening up.
Blend the peas and onion until smooth using an immersion blender. I prefer a milder onion taste so I blended only one quarter of an onion with the peas (and discarded the other quarter).
Add lemon juice, garlic, salt and pepper.
Serve warm, topped with 2 tablespoons of olive oil, sauteed red onion and capers.