Yellow split peas often go overlooked. These little guys pack 25 grams of protein and 26 grams of fiber in a 100 gram serving making them a solid staple They are quite versatile and can be used as a side dish or, as is the case with this recipe, as the main course,. The yellow split peas themselves are not strongly flavored and as a result can be used almost any genre of food. Our kids absolutely loved this soup and we hope your family enjoys it as well!
- 3 cups of yellow split peas
- 10 cups of water/veggie broth
- 1 small white/yellow onion diced
- 3 cloves garlic chopped
- 1 TBS minced fresh garlic
- 1 TBS or more or less depending on taste curry powder
- 2 tsp or more or less depending on taste turmeric
- 2 tsp or more or less depending on taste cumin
- salt and pepper to taste
- brown rice, quinoa or other grain of choice
Rinse the peas in water then place into a pressure cooker or large stockpot with broth. Bring to pressure and hold for 10 minutes or if you are using a standard pot bring to boil and then reduce to a simmer for approximately 30-45 minutes, or until the peas are tender and falling apart.
In the meantime, saute in water the onion until translucent. Next,add the rest of the spices. Saute until the spices are aromatic and turn off heat; add water if needed to prevent the pan from drying out. Once peas are done place the spice and onion mixture into the soup. Let it simmer for a short while and add salt and pepper to taste.
Serve on top of the rice or other grain of choice along with some greens and other vegetables!
The above recipe makes approximately 10 cups of soup.