North african split pea soup
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Green split peas |
| 1 | gallon | Water |
| 2 | pounds | Onions; (2 quarts) chopped |
| 10 | Cloves garlic; (3 tbsp.) minced | |
| ½ | cup | Vegetable oil |
| 8 | Bay leaves | |
| 2 | tablespoons | Ground cumin |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Cayenne |
| 1 | tablespoon | Ground cardamom |
| 2 | quarts | Vegetable stock; or water |
| ¼ | cup | Fresh lemon juice |
| 1 | quart | Brown rice; cooked (1-lb, 10-oz) |
| Salt and black pepper; to taste | ||
Directions
1. Rinse the split peas and combine with the water; boil, then simmer, covered, for 45 minutes to 1 hour.
2. Meanwhile, in another pot, saute the onion and garlic until the onion is translucent.
3. Mix in the spices and saute for 5 minutes more, stirring trequently to prevent burning. Set aside.
4. When the split peas are cooked, stir in the onion mixture and the remaining ingredients. Remove the bay leaves.
5. Reheat gently if necessary.
Meal Planning: Simple to prepare, alluring, aromatic soup. Preparation Time: 10 minutes; Cooking Time: 1 hour and 20 minutes, including cooking the split peas.
Per 6-oz serving: 98 cals, 2.7 g fat, 10 mg sodium. Need 2-½ gal stock pot.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...
Recipe by: Moosewood for a Crowd