1
Place split peas, water, bay leaf, salt and dry mustard in kettle. Bring to boil, lower heat as much as possible, and simmer, partially covered, for 20 minutes.
2
Add onion, garlic, celery, carrots, & potato. Partially cover, and simmer gently for about 40 more minutes with occasional stirring, If necessary, add water.
3
Add pepper and red wine vinegar to taste (3-4 tbs), and tomotoes. Serve topped with a drizzle of sesame oil, and minced parsley.