Something warm for snowy days:
- 8 oz dried split peas (pick through and discard any pebbles/debris/etc)
- 1 onion, roughly chopped
- 4 cloves garlic, diced
- 1 large carrot, roughly chopped
- 4 cups water
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- salt and pepper
- sour cream, for garnish
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion. Add a big pinch of salt and a few cranks of pepper. Cook until onions are soft.
- Add the split peas, carrots, water and garam masala. Bring to a boil, then cover with a lid and reduce to a simmer. Cook for approximately 45 minutes.
- Garnish with sour cream and serve.
(Serves 4)
I used yellow split peas, and was hoping for yellow soup. But red onions were all that we had sitting around, thereby making the soup more brown than yellow. Perhaps a white onion next time.
Originally I was planning on caramelizing the onions, but I was hungry so I gave up. I’m sure the soup would be good either way. I thought a bit more garam masala would be nice, but Mike liked it as is. I let him win this time. But as always, season to taste.
Some people might want to run the soup through a blender for a smoother, creamier soup. I just mashed some of the peas against the side of the pot and left it at that. (I was hungry, after all.)
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I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.
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- More than 200 tasty recipes,
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