Yellow Split Pea and Collard Green Curry Soup - Indian - Vegan xp

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Yellow Split Pea and Collard Green Curry Soup - Indian - Vegan

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 lb. Yellow Split Peas -- dried

1 lb Collard Greens -- chopped (fresh or frozen)

2 cups Onions -- diced

2 cups Carrots -- diced

1 cups Celery -- diced

6 cloves Garlic -- crushed or minced

1 tbsp Ginger -- ground

2 tbsp Cumin -- ground

2 tbsp Coriander -- ground

2 tsp Cardamom -- ground

2 tsp Turmeric -- ground

1 tsp Mustard Seed -- ground

2 tbsp Lemon Juice

Cayenne Pepper -- pinch, to taste (optional)

14 cups Water (approximate)

 

Note: We use a large 6-1/2 quart slow cooker for this recipe. The recipe may be

halved for a smaller cooker.

 

It’s a good idea to start preparing the soup early in the morning. If the split

peas are old, it might be best to start the peas the night before on a " low "

setting.

 

Set slow cooker to “high.” Preheat 12 cups of water to boiling and add to slow

cooker with cover. (We heat the water 2 cups at a time in the microwave oven.)

 

While the water is heating, sort out any unwanted material from the dried yellow

split peas. Rinse split peas well and add to the heated water in the slow

cooker.

 

When the yellow split peas soften and begin to break apart, wash and peel the

onions and carrots. Dice and place in a microwaveable dish with cover. Wash and

dice celery and add to the onions and carrots. Clean and crush or mince garlic

and add it to the rest of the vegetables. Cover the dish and cook in the

microwave oven until the vegetables are tender. (This saves cooking time.) Then

add them to the slow cooker.

 

For this recipe, we used frozen, chopped collard greens, which we also precooked

in the covered dish in the microwave, and then added to the soup.

 

Add all the seasonings except the lemon juice to the slow cooker and mix well.

Add more hot water, if necessary.

 

Cover and leave on “high” setting. Stir occasionally, checking to see if more

hot water is needed for desired consistency.

 

The slow cooker may be left on “low” setting if you will be away during the day.

Make sure that there is enough water in cooker before you leave.

 

When split peas are soft and have broken down into a chowder consistency, turn

slow cooker off, and add the lemon juice and mix well.

Serve with a large tossed salad and enjoy!

 

Left over soup can be stored in a covered container in the refrigerator for a

couple of days, and retains all of its wonderful flavor.

 

Source:

" All-creatures.org "

S(MC format by Chupa Babi):

" 02.11.06 "

 

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Per Serving (excluding unknown items): 605 Calories; 3g Fat (4.4% calories from

fat); 41g Protein; 109g Carbohydrate; 45g Dietary Fiber; 0mg Cholesterol; 77mg

Sodium. Exchanges: 6 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 5096 0 0 0 0 0 0 0 0 0 0 0 0 0 0