Spicy Split Pea

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* Exported from MasterCook *

 

Spicy Split Pea

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup green split peas

1 1/2 cups diced sweet onion -- (Vidalia, if available)

1 cup chopped tomatoes -- (or 1 16-ounce can, drained)

1 cup carrots -- in small dice

1 tablespoon minced garlic

1 teaspoon ginger

8 cups water

2 dried red chili peppers

1 4-inch cinnamon stick

2 teaspoons ground cumin

1/4 teaspoon ground coriander

Pinch nutmeg

Freshly ground black pepper

1 1/4 teaspoons salt

1 red pepper -- seeded and cut in small dice

1/4 cup minced basil

 

Yield: 6 servings * Prep Time: 15 minutes * Cooking Time: 1 1/2 hours

 

This spicy variation of a classic split pea soup has become a family favorite.

Depending on your taste and the rest of the meal, you may serve it as is, a

rather thick soup, or add additional water for a lighter broth. If you make it

thinner, you may wish to increase the salt slightly to compensate.

 

1. Rinse the split peas well to remove all dirt and grit, then cover with cold

water and soak for 8 hours. Drain the peas and place them in a 4-quart saucepan

with the onion, tomatoes, carrots, garlic, ginger and water. Bring to a boil,

then simmer for 5 minutes as you skim and discard foam that rises to the

surface. Add the chili peppers, cinnamon, cumin, coriander, nutmeg and pepper.

Reduce to a simmer, then cover and continue to cook, stirring occasionally, for

2 hours or until the peas are very soft.

 

2. Mash about 1/4 of the peas against the side of the pan with the back of a

cooking spoon and leave the rest intact. Stir in the salt and diced red pepper.

Continue to cook for 10 minutes. Remove from the heat, add the basil, then taste

and adjust the seasonings.

 

Variation

 

1. Stir 1 1/2 cups chopped fresh spinach leaves into the soup just before

serving. Serve with Cinnamon Croutons (page 150).

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 33 Calories; trace Fat (10.0% calories

from fat); 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 466mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0