Quebec-Style Split Pea Stew

• 250 g cooked split peas — Cooked split peas
• 70 g yellow onion, diced — Raw yellow onion
• 90 g carrots, diced — Raw carrots
• 100 g mushrooms, sliced — Raw white mushrooms
• 100 g no-salt-added tomatoes — No-salt-added canned tomatoes
• 10 g Dijon mustard — Dijon mustard
• 1.5 g thyme — Dried thyme leaves
• 8 g maple syrup — Pure maple syrup
• 6 g avocado oil — Avocado oil

Method

1. 1Load the vegetablesAdd the onion, carrots, mushrooms, tomatoes, Dijon, thyme, maple syrup, oil, and 240 g water to a 2-quart slow cooker.Look for: The vegetables are submerged and no ingredients are stuck above the liquid line.
2. 2Stir the stew baseStir for 1 minute until the Dijon, thyme, and maple syrup are evenly dispersed.1 minLook for: The liquid is uniform and the vegetables are distributed across the insert.
3. 3Slow-cook the vegetablesCover and cook on HIGH for 3 hours without opening the lid.180 minLook for: The onion, carrots, and mushrooms yield easily to a spoon and the liquid is steaming.Safety: Keep the lid closed so the cooker maintains heat.
4. 4Add the split peasStir in all the cooked split peas, replace the lid, and cook on HIGH for 30 minutes.30 min · 165°FLook for: The peas are hot and intact and the center of the stew reaches 165°F.Safety: Verify the center reaches at least 165°F.
5. 5Thicken and restStir firmly for 30 seconds; if loose, cook uncovered on HIGH for 5 minutes, then switch off and rest for 5 minutes.10 minLook for: The stew coats a spoon while visible peas and vegetables remain.Safety: Lift the lid away from your face to avoid steam.
6. 6Serve the stewStir once from the bottom and transfer the complete portion to a bowl.Look for: No watery layer remains and every spoonful contains peas and vegetables.Safety: Refrigerate leftovers in a shallow container within 2 hours.