North African Split Pea Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 pounds Green split peas
1 gal Water
2 pounds Onions, (2 quarts) chopped
10 Cloves garlic, (3 tbsp.) minced
1/2 cup Vegetable oil
8 Bay leaves
2 tablespoons Ground cumin
2 teaspoons Ground cinnamon
1/2 teaspoon Cayenne
1 tablespoon Ground cardamom
2 quarts Vegetable stock, or water
1/4 cup Fresh lemon juice
1 quart Brown rice, cooked (1-lb, 10-oz)
Salt and black pepper, to taste

Preparation

1 Rinse the split peas and combine with the water; boil, then simmer, covered, for 45 minutes to 1 hour. 2 Meanwhile, in another pot, saute the onion and garlic until the onion is translucent. 3 Mix in the spices and saute for 5 minutes more, stirring trequently to prevent burning. Set aside. 4 When the split peas are cooked, stir in the onion mixture and the remaining ingredients. Remove the bay leaves. 5 Reheat gently if necessary.

About


Meal Planning: Simple to prepare, alluring, aromatic soup. Preparation Time: 10 minutes; cooking Time: 1 hour and 20 minutes, including cooking the split peas.