Split Pea Porridge with Onion-Carrot Sauté

Sort through 300 g dried split peas, rinse until the water runs clear, and soak in 600 ml cold water for 6 hours or overnight.

Drain the soaking water, rinse the peas once more, transfer to a pot, and pour in 900 ml fresh water. Bring to a boil, skim off the foam, and simmer covered over the lowest heat for 50–60 minutes, stirring occasionally; if the liquid boils away too soon, top up with a little boiling water.

Once the peas are fully cooked and soft, mash them with a potato masher into a thick, smooth porridge. Don't turn up the heat, so the porridge doesn't stick to the bottom.

Peel 2 onions and 1 carrot. Finely chop the onions and grate the carrot on a coarse grater.

Heat 3 tbsp oil in a skillet, sauté the onion for 5–7 minutes until golden, then add the carrot and cook for another 3–4 minutes until soft.

Transfer the sauté into the split pea porridge, add 5 g salt and black pepper to taste, stir, and heat through together for 3–5 minutes over low heat.

Remove the pot from the heat, cover with a lid, and let the porridge rest for 10 minutes, then serve hot.