A warm and hearty vegetarian split pea stew, perfect for a comforting meal.
Chop the onion, carrots, celery, and potato into small, even pieces.
Uniform chopping ensures even cooking and a consistent texture.
In a large pot, combine the split peas, water, bay leaf, and dry mustard. Bring to a boil.
Stir occasionally to prevent the peas from sticking to the bottom.
Reduce the heat to low and simmer for 20 minutes, partially covered.
Partially covering the pot allows steam to escape, preventing overflow.
Add the chopped vegetables and garlic to the pot. Stir well.
Adding the vegetables at this stage ensures they retain some texture.
Continue to simmer for another 40 minutes, stirring occasionally. Add more water if needed.
Check the consistency and adjust with water to your preference.
Season with salt and pepper to taste. Stir in the diced tomatoes and chopped parsley.
Adding fresh parsley at the end preserves its vibrant flavor and color.
Serve the stew hot, garnished with additional parsley if desired.
Pair with crusty bread for a satisfying meal.
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