Ingredients:

  • 1 cup Green split peas (200g)
  • 1 cup Red lentils (190g)
  • 1 cup Pearled barley or Farro (200g)
  • 1/2 cup Black beluga lentils or French green lentils (100g)
  • 1/4 cup Nutritional yeast (20g)
  • 2 tbsp Low-sodium vegetable or chicken bouillon powder (30g)
  • 1 tbsp Smoked paprika (6g)
  • 1 tsp Dried thyme (1g)
  • 1 tsp Garlic powder (3g)
  • 1 tsp Onion powder (3g)
  • 1/2 tsp Black pepper, freshly ground (1g)
  • 1/2 cup Dehydrated minced onions (40g)
  • 1/4 cup Dehydrated carrot flakes (20g)
  • 2 tbsp Dried parsley (4g)
  • 1 Bay leaf

Instructions:

  1. In a small mixing bowl, whisk together the nutritional yeast, bouillon powder, smoked paprika, garlic powder, onion powder, and black pepper until homogenous to prevent seasoning clumps.
  2. Using a wide-mouth funnel and a 1-quart mason jar, add the green split peas as the bottom layer.
  3. Pour the prepared seasoning flavor core over the split peas.
  4. Continue layering the remaining ingredients in the following order: red lentils, dehydrated onions and carrots, pearled barley, and finally the black lentils.
  5. Place the bay leaf on top and seal with an airtight lid. Store in a cool, dark place for up to 1 year.
  6. To cook: Combine the entire contents of the jar with 10-12 cups of water in a large pot. Bring to a boil, then reduce heat and simmer for 60-75 minutes until the peas have softened and the barley is tender.