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Exotic Nile River Split Pea Soup
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| Recipe #52782 | 1¾ hours | 15 min prep | add private note With the exotic flavor of cumin and ginger, you will be loving this taste of Africa! Prep time does not include soaking time. SERVES 6 (change servings and units) Ingredients | |
| 2 tablespoons | olive oil |
| 1 | onion, finely chopped |
| 3 | garlic cloves, minced |
| 1/2 cup | zucchini, chopped |
| 1/2 cup | red pepper, chopped |
| 1 cup | split peas, rinsed and soaked for at least 2 hours (green or yellow) |
| 2 teaspoons | fresh ginger, minced |
| 2 teaspoons | ground cumin |
| 2 teaspoons | ground coriander |
| 2 tablespoons | brown sugar |
| 5 cups | water or vegetable stock, (I add bouillon powder to water) |
| 2 slices | lemons, you can leave rind on or remove, your choice (1/4 inch thick or so) |
| 1 cup | tomato sauce or pureed fresh tomato |
| 1/4 teaspoon | cayenne, to taste |
| salt and pepper | |
| 4 tablespoons | finely chopped fresh cilantro |
| sour cream, (to garnish) | |
Directions
1
Heat 1 tbls. oil in heavy pot on medium high heat.
2
Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
3
Saute onion and garlic until softened in remaining 1 tbls. of oil.
4
Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
5
Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).
6
Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
7
If you like your soup thin, add more stock.
8
Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
9
Season if you have not already added the salt and pepper.
10
Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
11
Serve with a dollop of sour cream
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