Recipe: Split pea and lentil soup

A little while back, I was browsing in Planet Books which has a considerable vegan cookbook collection, when I came across this beauty: "The Vegan Slow Cooker" by Kathy Hester. I like using my slow cooker because it is so easy and you can plan do most of the work overnight, switch it on in the morning, go to work and then come home to a hot meal and a house full of aromas. And I do believe slow cooked meals are tastier, too.
My main problem, however, was finding a cookbook with just vegan slow cooker recipes. So imagine my glee when I found this book.
Over the last few weeks, my partner and I have been trying out a few recipes. This one is absolutely delicious. The split pea gives it a nice thick consistency and the herbs make it very aromatic. Try it!

What you will need:
2 tbsp olive oil
1 small onion, diced (optional)
1 cup lentils
1 cup split peas
6 cups water
2 tbsp vegan chicken flavoured bouillon (You can use Massel which is gluten free and vegan. I have fond it at IGAs and in health food shops.)
2 bay leaves
1 tsp dried tarragon
Half tsp dried marjoram
1 tsp dried rosemary
170g baby spinach
salt, to taste

Method:
You can do this part the night before if you wish: If you are using the onion, saute it over medium heat in a pan, for 3 to 5 minutes. Store it in a container in the fridge, ready to use the next morning.

In the morning: combine the sauteed onion, lentils, peas, water, bouillon, bay leaves, tarragon, marjoram, rosemary and salt in the slow cooker. Cook on low for 6 to 8 hours.
Approximately 30 minutes before serving, add spinach and stir through.