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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Recipe is from Sundays at Moosewood. Ingredients:
1 cup dried split peas |
3 cups water |
2 cups onions, chopped |
2 large garlic cloves, minced |
1/4 cup olive oil |
2 bay leaves |
1 teaspoon ground cumin |
1/2 teaspoon cinnamon |
1/4 teaspoon cayenne |
1/2 teaspoon ground cardamom |
2 cups vegetable stock |
2 teaspoons fresh lemon juice |
1/2 cup cooked rice |
salt and pepper |
1/4 cup fresh parsley, chopped |
Directions:
1. Rinse the peas.
2. Put them in a soup pot with 3 cups of water and bring to a boil.
3. Reduce heat, cover, and simmer for 45-60 minutes.
4. Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
5. Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
6. When peas are cooked, stir in the onion mixture along with the stock.
7. Add the lemon juice and cooked rice and season with salt and pepper.
8. Stir in the parsley and gently reheat.
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