Split Pea and Barley Pot with Smoked Paprika

General Fast With Oil Published August 02, 2026

Split peas and barley cooked together produce a texture nothing else quite matches — the peas dissolve into a thick, creamy base and the barley stays chewy inside it. Left to sit, it goes from soup to something you eat with a fork, and both stages are good.

Smoked paprika and a bay leaf stand in for the ham hock this dish usually leans on. Between them, and a long enough simmer, you get the savory backbone without the meat.

This is cheap food that eats rich. One pot feeds six, freezes well, and gets thicker every day it sits. Keep broth on hand to loosen it.

FASTING LEVEL: Fast With Oil
SERVINGS: 6
TIME: 1 hour 15 minutes

INGREDIENTS

- 3 tablespoons olive oil
- 2 onions, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 1.5 cups (300g) green or yellow split peas, rinsed
- 3/4 cup (150g) pearl barley, rinsed
- 8 cups (2L) vegetable broth
- 2 bay leaves
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- Salt and plenty of black pepper
- Chopped parsley and a drizzle of olive oil, to finish

METHOD

1. Heat the oil in a large heavy pot over medium. Add the onion, carrot, and celery with a pinch of salt and cook 12 minutes, stirring occasionally, until soft and sweet. Take your time here.

2. Add the garlic, smoked paprika, thyme, and caraway. Cook 1 minute.

3. Stir in the tomato paste and cook 2 minutes until darkened.

4. Add the split peas, barley, broth, and bay leaves. Bring to a boil, then reduce to a low simmer.

5. Cook uncovered 55-65 minutes, stirring every 15 minutes and scraping the bottom — split peas catch and scorch if left alone. Add hot water if it thickens too fast.

6. It is done when the peas have collapsed completely and the barley is tender with a slight bite.

7. Remove the bay leaves. Stir in the soy sauce and vinegar, then season with salt and a great deal of black pepper.

8. Serve in deep bowls with parsley and a thread of olive oil over the top.

NOTES

- For strict no-oil days: sweat the vegetables in broth and skip the finishing drizzle. The pot is naturally rich enough that little is lost.
- Do not salt the peas at the start — salt early can keep legumes from softening. Season at the end.
- Farro or spelt substitute for barley. Brown rice works but needs less time; add it 30 minutes in.
- A spoonful of harissa or chili crisp stirred into each bowl wakes it up considerably.