Split Pea with Rosemary


2 tablespoons extra virgin olive oil

2 shallots, chopped

4 garlic cloves, minced

2 carrots, diced

½ teaspoon smoked paprika

4 cups water

2 cups vegetable broth

1½ cups split peas, rinsed

½ cup diced tomatoes

2 rosemary sprigs



Sautee the shallots and garlic in the olive oil until translucent.  Add the rest of the ingredients and cook on low heat for 30-35 minutes.

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