• 2 tbsp extra virgin olive oil

  • 1 red onion

  • Himalayan salt

  • 3 garlic cloves

  • 1 cup yellow split peas

  • 1 medium sized carrot

  • 1 large potato

  • 1 chicken breast

  • 1.5L water

  • 1 lemon

  • Pepper


  1. Heat pot on medium heat and add olive oil.

  2. Finely chop red onion and add to pot, along with a good pinch of salt.

  3. Sautee for 10 minutes until clear and translucent.

  4. Smash garlic cloves and add to pot along with split peas.

  5. Mix well and coat split peas.

  6. Finely chop carrot and potato, add to pot with chicken breast and water.

  7. Slice lemon and add to pot.

  8. Bring to boil and reduce to simmer for 20 minutes (or until chicken is cooked).

  9. Remove chicken breast and shred. Return chicken back to soup.

  10. Serve with salt, pepper and a big dollop of coconut yoghurt.


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Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  My mission: to empower you to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. 

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