Curried Split Peas

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A creamy delicious curry that is served over brown, basmati or jasmine rice. This curry is very medicinal for someone with a cold.

Ease: average Type: soup, entree Prep Time: 20 minutes Total Time: 45 minutes Yield: 6 - 8 servings

Ingredients

2 c yellow split peas
1 1/2 oz. piece ginger root (about 1/2" x 1" x 1 1/2") peeled and sliced
1 onion quartered
5 large garlic cloves, peeled
1 t turmeric
1 t fenugreek
1/2 t curry powder
2 bay leaves
4 c water
juice of one lime, about 2 T
1 t garam masala
2 c milk or rice dream
1 T fennel seeds
Cayenne pepper
Handful of minced cilantro for garnish

Steps

• Inspect split peas, making sure that there are no stones or other unsavories. Rinse and place in large pot or Dutch oven. Add ginger, onion, garlic, turmeric, curry, fenugreek, bay leaves,water and lime juice. Bring to a boil and reduce to medium heat. Simmer until peas are tender, about 25 minutes.
• Discard the bay leaves. Remove the peas and vegetables with a slotted spoon, reserving broth, to food processor. Puree until smooth.
• Return puree to pot and stir well with broth. Mix in the garam masala and milk or rice dream. Add cayenne pepper to taste.
• Serve hot, sprinkling fennel and cilantro on top of each bowl of soup.

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