1 cup yellow split peas
- 1 Tablespoon green onion oil
- 1 medium yellow onion, diced
- 2 Tablespoons roasted ground cumin
- 2 teaspoons fresh grated ginger
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 cup. diced fire roasted tomatoes (approx. 1/3 28 oz. can)
- 2 carrots grated
- 2 Tablespoons butter
- 1/2 cup chopped cilantro or parsley (I tend to mix the two)
- 2 teaspoon coarse sea salt
- Soak the split peas in cold water for half an hour. Drain, and rinse 2 or 3 times until water is fairly clear.
- Cover the split peas with water and bring to a boil.
- Meanwhile, sauté onion with cumin in onion oil in medium heat for 5-7 minutes.
- Add onion, tomatoes, carrots and spices to split peas. Simmer on medium heat, half-covered, for a full hour and a half, stirring occasionally. Add water as needed to keep covered.
- When split peas are soft and begin to break down, add butter, cilantro, and salt. Simmer for another 10 minutes.
- Serve on basmati rice or hot Texas toast with a cucumber-dill sour cream slopped on top.
- Green Lentil Soup with Curried Brown Butter (101cookbooks.com)
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- Split Pea and Ham Soup (whatscookingatthecates.com)