inspired by smitten kitchen

2 tablespoons olive oil

3 leeks, halved and sliced into ribbons

1 carrot, chopped small

1 large rib celery, chopped

Salt and freshly black pepper

4 cloves garlic, cloves peeled and sliced thin

1 pound dried split peas, rinsed and picked over

2 quarts vegetable stock or broth.

2 to 3 sprigs of thyme, leaves still on (optional)

1 bay leaf

On the stove: Heat a 4 to 5-quart heavy pot over medium. Add oil, once warm, add leeks, carrots and celery. Season with salt and pepper and cook until softened and beginning to get slightly brown at edges, about 10 minutes. Add garlic and cook two minutes more. Add the dried peas and stir to coat with the vegetables, then add the vegetable stock or broth, thyme, if using, and bay leaf. Increase the heat to bring the mixture to a simmer, then reduce to a low simmer and cook, partially covered, until peas have softened, 50 to 60 minutes. Remove thyme sprigs and bay leaf and season very well with salt and black pepper.

If desired blend in immersion blender or high powered blender and serve with cooked quinoa or rice.