Split Pea Soup
Ingredients
1 tbsp olive oil
2 tsp cumin seeds
1 cup onion, chopped into small pieces
2 cloves garlic, minced
1.5 cup tomatoes, chopped into small pieces
1 bay leaf
1 tsp paprika
1 tsp salt (optional, some vegetable broths already have salt)
1/4 tsp ground black pepper
pinch of cinnamon powder
pinch of clove powder
1 lb green split peas, washed well
1 cup carrots, chopped into small pieces
8 cups vegetable broth
12 oz baby spinach or kale
4 tbsp cilantro
1 tbsp fresh ginger, grated
Directions
1. In a large pot, heat the oil on med-high. When it is hot, add the cumin seeds and fry for ~1 min.
2. Add the onions and garlic and saute for ~3 mins until the onions become slightly translucent.
3. Add the tomatoes, bay leaf, paprika, salt, pepper, cinnamon, and clove powder. Cook, stirring constantly, for ~10 min until the tomatoes begin to dry (liquid burns off).
4. Add the lentils, carrots, and vegetable broth. Bring this mixture to a boil. Then turn the heat down to a simmer. Cover and let cook for ~2 hours.
5. Once the lentils are done (soft and falling apart), remove from the heat. Add the spinach/kale, cilantro, and grated ginger. Serve hot!