This soup is almost instantaneous, because early in the day I soak three quarters of a cup of a mixture of split peas and lentils in three cups of boiling water within my trusty Nissan Thermos vacuum bottle for a few hours. The mixture of the two legumes brings out the best flavor of each, and enriches the overall taste.
At lunchtime, I sauté some onions, carrots, and celery and add the drained peas and lentils, along with some diced ham. I drain them because I almost always have a supply of homemade bone broth, but if you don’t, then you can use the water that they cooked in for extra flavor, or use canned broth mixed with the soaking water. Bring to a boil to make sure everything is the same temperature, et voilá, all done! A squeeze of lemon or lime is nice, or some grated Parmesan, Asiago, or any hard cheese sprinkled on the top makes a nice addition.
I had made some lightly curried rice in the rice cooker, so lunch happened pretty quickly yesterday. And even faster today, since there is plenty left to reheat! ;->