Curried Yellow Split Pea Soup With Spinach |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I've been fascinated with yellow split peas lately. I found this in my 365 Low Fat Recipes cookbook. This would freeze well. Ingredients:
2 teaspoons vegetable oil |
1 cup onion, chopped |
1 garlic clove, chopped |
1 1/2 teaspoons fresh ginger, finely chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
1/4 teaspoon turmeric |
1/4 teaspoon ground coriander |
1/4 teaspoon cayenne |
2 cups dried split yellow peas |
1 1/2 cups fresh spinach, shredded |
1/2 teaspoon salt |
Directions:
1. In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
2. Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
3. Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
4. Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
5. Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.
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