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.

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