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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don’t use green or brown lentils, it just won’t be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread. Ingredients:
3 cups chopped onions |
1 teaspoon vegetable oil |
1 1/2 teaspoons ground cumin |
1/2 teaspoon turmeric |
1 teaspoon ground coriander |
1 tablespoon fresh ginger, grated |
1 cup dried yellow split peas |
7 cups water |
2 cups sweet potatoes, peeled and cubed |
1 cup apple, peeled, cored and cubed |
1 teaspoon cinnamon |
2 teaspoons chili powder |
3/4 cup chopped tomato |
2 tablespoons lime juice |
1 tablespoon soy sauce |
Directions:
1. In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
2. Add the cumin, turmeric, coriander and ginger and cook for another minute.
3. Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
4. Lower the heat and simmer for 40 minutes, or until the split peas are tender.
5. In a bowl, combine the tomatoes, lime juice and soy sauce.
6. When the split peas are tender, add the tomato mixture.
7. Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.
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