2 cup dry peas (or 2 lbs frozen ones)
3 medium carrots
1 large onion
2-3 tbsp tomato-puree
2-3 tbsp vegetable oil
Salt and pepper on taste
1 L (1/4 gallon) water or vegetable broth
Soak dry peas in warm water for 5-6 hours, or overnight.
Pour water or vegetable broth into a large sauce-pan, add the drained peas, and bring to boil.