Split Pea Soup

I think I've mentioned this before, but my husband is highly allergic to beans. Even cross contamination  in restaurants can cause a reaction. However, we discovered this year (by accident) that he's not allergic to lentils...go figure!! I'm already sick of lentils since we eat them about twice a week, so tonight I made homemade split pea soup (They look similar to lentils, right?) and he didn't have an allergic reaction to them. 

Ingredients:

2 cups dried split peas
2 medium potatoes, peeled and chopped
1/2 cup chopped carrots
1 chopped white or yellow onion
4 garlic cloves, minced
1 bay leaf
salt and black pepper to taste
1 or 2 pinch(es) red pepper flakes
2 pinches smoked paprika
1 or two pinch(es) thyme
6 cups hot water (or vegetable broth)
1 Tablespoon olive oil

Directions:

1) Rinse and sort split peas.

2) In a Dutch oven, saute onions in olive oil.

3) Add all other ingredients.

4) Bring peas to a boil, cover, and reduce heat.

5) Simmer for 30-45 minutes until peas get soft.

6) Use a potato masher to break soup mixture down so that it's not quite as chunky.

7) Taste and add more salt, pepper, red pepper if needed. 

Serve with garlic bread.