ESSENTIAL: (Lightly) Curried Split Pea Soup

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* Exported from MasterCook *

 

(Lightly) Curried Split Pea Soup

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 195

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons canola or vegetable oil

1 large onion -- chopped

1 garlic clove -- minced

1 tablespoon grated peeled fresh ginger

2 celery stalks -- trimmed and chopped

1 Granny Smith apple -- peeled

seeded and chopped

1/4 cup minced fresh cilantro

1 tablespoon curry powder

2 teaspoons ground cumin

2 teaspoons whole mustard seeds

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 1/2 cups yellow or green split peas

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper -- to taste

 

Serves 4

 

TOTAL TIME: ABOUT 40 MINUTES

TIME TO PREPARE: 20 MINUTES, INCLUDING TIME TO SAUTE

COOKING TIME: 20 MINUTES

REFRIGERATION/FREEZING: REFRIGERATE UP TO 2 DAYS. FREEZE UP TO 6 MONTHS.

 

At times throughout her career, a food writer is expected to come up with

recipes for things she really hates. This situation reminds me of the

story about Mozart, who accepted a commission to write a piece for the

flute, an instrument he claimed to detest. The result was arguably the

most magnificent music ever written for that instrument.

 

I am no more fond of split peas than Mozart was of the flute. And while I

can't claim this is the best split pea soup you'll ever have, I can hope

it's a contender.

 

Heat the oil in a medium saucepan over medium-high heat. When it is hot,

add the onion, garlic, ginger, celery, apple, cilantro, curry powder,

cumin, mustard seeds, coriander, and turmeric. Reduce the heat to medium

and sauté, stirring often, until the vegetables have softened, about 10

minutes.

 

Stir in the split peas. Add enough water to cover by 2 inches. Bring to a

boil over medium-high heat. Reduce the heat to medium-low, cover, and

simmer until the split peas are soft enough to purée, about 20

minutes. (Squeeze one with your fingernail to be sure the core is soft and

cooked through.)

 

Purée with an immersion blender or in a food processor. If using a food

processor, transfer the soup back to the saucepan. Return to low

heat. Stir in the lemon juice and season with salt and pepper. Serve hot.

 

PER SERVING: calories 325, protein 19.4g, carbohydrate 56.3g, fat 3.9g,

cholesterol 0 mg, sodium 33.9 mg, 10% calories from fat. Outstanding

source of folacin. Very good source of vitamin b1, iron. Good source of

vitamins B2, B3, B4, C: zinc

 

 

 

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