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Monday, October 14, 2013

Yellow Split Pea Soup

I found this online, trying to figure out how to cook yellow split 
Not hard, quick, beautiful, very filling and delicious.

Egyptian Yellow Lentil Soup (adapted from Dinner With Julie)
Yield: 4 – 6 servings
Ingredients:
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 – 3 cloves garlic, minced
  • 1/2 Tbsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground cayenne pepper (optional)
  • 2 cups yellow lentils, rinsed and picked over - this is a 16 oz bag (1 lb)
  • 6-7 cups stock
  • 1 carrot, diced
  • 1 tomato, diced
  • optional: one c. shredded cabbage
  • 3 – 4 sprigs fresh parsley, roughly chopped
  • salt and pepper, to taste
Method:
  1. In a large pot heat 1 Tbsp olive oil over medium heat, then sauté 1 onion, diced until translucent and starting to caramelize, about 10 minutes.
  2. Add 2 – 3 cloves garlic, minced1/2 Tbsp ground cumin1/2 tsp turmeric, and 1/2 tsp ground cayenne pepper, if using. Sauté until fragrant, about 30 seconds to 1 minute.
  3. Add 2 cups yellow lentils, rinsed and picked over6 cups stock1 carrot, diced, and 1 tomato, diced, and bring to a boil, then lower heat, and let simmer until the lentils are cooked and nearly falling apart, about 20 – 30 minutes.
  4. Stir in 3 – 4 sprigs fresh parsley, roughly chopped.
  5. If desired, using a blender or immersion blender, puree the soup to desired consistency. I like it to retain some of the chopped vegetables.
  6. Add salt and pepper, to taste

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