Curried Split Pea Soup With Fresh Coriander (Cilantro) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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I developed this recipe through years of experimentation. It was based on a cheap dish that a former roommate showed me to make. He said that it litterally cost pennies a bowl. He just boiled a bag of yellow split peas and added spicy curry powder until the taste was right. I needed a little bit more of a fragrant flavour. It's still inexpensive to make and good to freeze. You can top it with some sour cream and/or avocado before serving to mellow the spice. Ingredients:
450 g dried split green peas (you can use yellow too, but i find the green peas softer) |
11 1/2 cups water |
2/3 cup of chopped fresh cilantro |
1/2 cup diced onion |
1 shallot, diced |
1 green onion, minced |
3 garlic cloves, minced |
3 tablespoons olive oil |
3 teaspoons curry powder |
1 teaspoon ground coriander |
2 teaspoons ground dehydrated onion (powder) |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon ground cumin |
salt and pepper |
Directions:
1. In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
2. Stir to form paste. DO NOT let the mixture burn!
3. Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
4. Add half of the chopped corriander.
5. Rinse split peas in cold water, drain and add to pot. Stir immediately.
6. Turn heat to high.
7. Add the water and stir well.
8. Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
9. Add the rest of the cilantro in the last 15 minutes.
10. Add salt and pepper to taste.
11. Serve or pack away for freezing.
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