Start by washing the carrots, then peel them, along with the garlic and onions. Finely chop the vegetables and rinse the split peas.

Start by washing the carrots, then peel them, along with the garlic and onions. Finely chop the vegetables and rinse the split peas.

In a large saucepan, heat two tablespoons of olive oil and sauté the vegetables until the onion becomes translucent.

In a large saucepan, heat two tablespoons of olive oil and sauté the vegetables until the onion becomes translucent.

Add the spices and roast them for 2 to 3 minutes.

Add the spices and roast them for 2 to 3 minutes.

Add the split peas to the pan, cover with water, then close the lid and cook over medium heat until boiling for 45 minutes to 1 hour. Depending on your preference, you can cook them for 45 minutes for a rather crunchy texture or 1 hour for a very soft texture. Check regularly that the pan contains enough water, as the lid can let some water escape when it evaporates.

Add the split peas to the pan, cover with water, then close the lid and cook over medium heat until boiling for 45 minutes to 1 hour. Depending on your preference, you can cook them for 45 minutes for a rather crunchy texture or 1 hour for a very soft texture. Check regularly that the pan contains enough water, as the lid can let some water escape when it evaporates.

At the end of cooking, add the mustard, salt and pepper, then mix everything together and let it simmer over low heat.

At the end of cooking, add the mustard, salt and pepper, then mix everything together and let it simmer over low heat.

Serve piping hot.

Serve piping hot.