North African Split Pea Soup
1 gal Water
2 pounds Onions, (2 quarts) chopped
1/2 cup Vegetable oil
8 Bay leaves
2 tablespoons Ground cumin
2 teaspoons Ground cinnamon
1/2 teaspoon Cayenne
1 tablespoon Ground cardamom
1/4 cup Fresh lemon juice
1 quart Brown rice, cooked (1-lb, 10-oz)
Rinse the split peas and combine with the water; boil, then simmer, covered, for 45 minutes to 1 hour.
Meanwhile, in another pot, saute the onion and garlic until the onion is translucent.
Mix in the spices and saute for 5 minutes more, stirring trequently to prevent burning. Set aside.
When the split peas are cooked, stir in the onion mixture and the remaining ingredients. Remove the bay leaves.
Reheat gently if necessary.