Ingredients:
| 1 Tbs. | cooking oil | ||
| 1 med. | onion, diced | ||
| 2 cloves | garlic, chopped | ||
| 1 small | cayenne pepper, partially cut open | ||
| 1/4 tsp. | black pepper, freshly ground | ||
| 1 pinch | gnd. cinnamon (~1/16 tsp.) | ||
| 1 whole | bay leaf | ||
| 1 cup | split peas (dry) | ||
| 2 cubes | Knorr Tomato Bouillon or other soup base (enough for 4 cups stock) | ||
| 1/4 tsp. | fresh ginger, sliced or chopped | ||
| 5 cups | filtered water | ||
| 1 tsp. | soy sauce | ||
| 2 ribs | celery, sliced | ||
| ~ | brown rice, prepared separately |
Variations:
| ~ | substitute sliced Romaine lettuce for celery; if other greens are used, add earlier as appropriate | ||
| 1 tsp. | substitute garam masala for cayenne and cinnamon | ||
| ~ | garnish with crumbled tofu, browned in oil and soy sauce | ||
| ~ | garnish with chopped cilantro | ||
| ~ | garnish with toasted, seasoned nuts or seeds |
Method:
- In a medium size pot, saute onion, garlic, cayenne in oil a few minutes until onion is soft.
- Add black pepper, cinnamon, bay leaf, saute a minute or two longer.
- Add peas, bouillon, ginger, water, soy sauce, and bring to a boil.
- Reduce heat, simmer covered about 30 minutes.
- Add celery, simmer covered about 15 more minutes until peas are tender.
- Serve in soup bowls over prepared brown rice, topping with optional garnishes.
Recipe created March 14, 2000, by Daniel E. Singer
Updated January 5, 2002
URL: http://www.cs.duke.edu/~des/recipes/split-pea-soup.html