Indian Split Pea Soup

Recipe Ingredients

2 cups	474ml	Yellow split peas
8 cups	1896ml	Water or stock
2 tablespoons	30ml	Sunflower oil
1 cup	62g / 2.2oz	Onion - diced
1 1/2 tablespoons	22ml	Minced garlic
1 tablespoon	15ml	Fresh minced ginger root
1 1/2 cups	219g / 7.7oz	Spinach - chopped
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Ground coriander
1/2 teaspoon	2.5ml	Turmeric
1/8 teaspoon	0.6ml	Cayenne pepper
1 teaspoon	5ml	Salt

Recipe Instructions

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.

Source:
Horn of the Moon Cookbook by Ginny Callan

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