So in the winter I love soup and comfort food. This recipe is kind of a combo of both… It came originally from one of my closest friends Katie – via the website About.com. It is vegetarian and can be vegan and has a ton of turmeric in it which is amazing for you – said to do everything from help prevent Altzheimer’s Disease and Cancer as well as a natural anti-inflammatory. Anyways I don’t eat anything unless it tastes good.
This one tastes good.
Love making up a batch of it and taking it for several days for lunch.
Here is the recipe from About.com and following it are my modifiers (how I make it for myself)…
1 cup yellow split peas, uncooked
2 cups water or vegetable broth
1 tsp tumeric
1/4 tsp cayenne
1/2 tsp salt
1 Tbsp margarine
1 1/2 cumin (whole seeds or ground)
2 whole cloves
In a large pot bring peas and broth to a slow simmer and add turmeric, cayenne and salt. Cover and cook 20 minutes stirring occasionally. In a large skillet or pan heat onion, clove, cumin in the margarine and cook 4-6 minutes. Add onion and spices to peas and allow to simmer at least 5 mire minutes.
Serve with rice or alone in soup bowl.
I do not add onion but fry the spices alone in the margarine (onion makes me toot and I think my patients wouldn’t appreciate that… Certainly Ryan, my husband, doesn’t). I double the broth and cook much longer until the peas are mushy and less formed… just my preference… see how you like it.
Hope you make it and enjoy!