Indian split pea soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow split peas |
| 8 | cups | Water or stock |
| 2 | tablespoons | Sunflower oil |
| 1 | cup | Onion; diced |
| 1½ | tablespoon | Minced garlic |
| 1 | tablespoon | Fresh ginger root; minced |
| 1½ | cup | Spinach; chopped |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground coriander |
| ½ | teaspoon | Turmeric |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
Directions
Wash peas. Add to water or stock in a 3-quart soup pot. Bring to a boil and cook on low heat for 45 minutes, half covered with a lid, stirring occasionally.
Heat the oil in a fry pan and saute the onions, garlic, and ginger until lightly browned and tender. Add to split peas along with all the remaining ingredients. Lower heat to simmer, cover, and continue to cook 30 minutes more, stirring occasionally.
Per serving: 52 Calories; 5g Fat (78% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 462mg Sodium NOTES : Can substitute kale for spinach. I am lazy and use frozen spinach.
Recipe by: Horn of the Moon Cookbook, Ginny Callan Converted by MM_Buster v2.0l.