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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A Flip Shelton recipe for two. Ingredients:
1 cup yellow split peas |
2 tablespoons olive oil |
1 garlic clove, chopped |
1 green chili pepper, finely chopped |
1 onion, diced |
salt and pepper |
1 zucchini, grated |
100 g frozen peas |
2 cups stock |
2 cups water |
2 tablespoons yoghurt |
Directions:
1. Rinse split peas till water runs clear, set aside.
2. Warm oil in large saucepan over medium heat.
3. Gently fry garlic, chilli and onion until fragrant.
4. Season to taste.
5. Toss in zucchini and peas.
6. Stir to coat in oil, add stock and water, bring to boil.
7. Reduce heat, simmer then for 30 minutes, covered.
8. Remove from heat, cool a little then blend till thick and smooth.
9. Pour into bowls, swirl through yoghurt.
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