Ingredients
-
3
-
1
-
1 1/2
-
1/2
-
1
-
1
-
1
-
7
-
2
-
1
-
-
-
-
-
Directions
Golden Split Pea Soup,This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Dont use green or brown lentils, it just wont 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.,Tastes wonderful. Since I doubled the recipe it took a while to prepare the vegetables- peeling and chopping sweet potatoes and onions, grinding ginger, cutting the tomato and the like. used the blender and the result is a creamy, golden soup. Low calorie. Worth the effort.,Excellent soup! I expected the color to be more yellow, but it is a lovely vibrant orange. All of the flavors work really well together and make this soup spicy (but not overly hot), savory and a little sweet — nicely balanced! used gala apples, but I would love to try this with something more pungent next time, like granny smith. A great, rich, filling and healthy soup that the whole family enjoyed (19 months and up!) Thanks!
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Steps
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1
Done
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In a Soup Pot, Saut the Onions in the Oil For About 8 Minutes, Until Golden, Stirring Frequently. |
|
2
Done
|
Add the Cumin, Turmeric, Coriander and Ginger and Cook For Another Minute. |
|
3
Done
|
Add the Split Peas, Water, Sweet Potatoes, Apples, Cinnamon, and Chili Powder, Cover and Bring to a Boil. |
|
4
Done
|
Lower the Heat and Simmer For 40 Minutes, or Until the Split Peas Are Tender. |
|
5
Done
|
in a Bowl, Combine the Tomatoes, Lime Juice and Soy Sauce. |
|
6
Done
|
When the Split Peas Are Tender, Add the Tomato Mixture. |
|
7
Done
|
Puree the Soup in a Blender (in Batches) or With a Stick Blender, Adding More Water If Needed. |
