Recipe by BrotherAdso
Exotic yet cheep to make, this beautiful soup smells like an Indian restaraunt while it cooks, and fills you up like a meal! with the healthy fiber and protein of split peas and the vitamins and minerals of carrots, spinach, and tomatos, all in a curry base that can blow your socks off if you choose, this is one of my favorite winter and spring survival foods.
Top Review by Shazzie
Absolutely delicious! I almost gave this 4 stars because I felt the ratio of water was too much and my cooking time was longer than stated, but its just too tasty not to deserve 5 stars. I used only 1 + 1/2 cups of water but perhaps this was because I used dried whole peas which I had slightly pre-cooked as I had no split peas on hand. I also used minced cayenne peppers in place of jalapeno (what I had on hand) and fresh spinach, finely diced. The amount of spice may seem like a lot to some people, but don't be afraid people, this is perfectly spiced. Thank you Brother for a keeper for sure! :)
- 3⁄4 cup frozen spinach
- 1⁄2 cup diced carrot
- 1 1⁄4 cups dried split peas
- 1 cup tomato juice
- 2 1⁄2 cups water
- 2 -4 teaspoons minced garlic
- 1 small onion, sliced
- 1⁄4 large tomatoes (1 thick slice)
- 1 large minced jalapenos or 1 large habanero pepper
- 1 small onion, diced
- 1 tablespoon vegetable oil or 1 tablespoon ghee
- 1 1⁄2 teaspoons hot curry powder
- 1⁄2 teaspoon turmeric
- 3⁄4 teaspoon coriander
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
Directions See How It's Made
- Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
- Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
- Saute until spices are slightly roasted and everything is nice and melded.
- Add the tomato juice and water, allow to come to a boil.
- Add 1/2 of the remaining spice mixture and the split peas.
- Simmer for 30-35 minutes.
- Add carrots and last of the spice mixture.
- Simmer for 10-15 minutes.
- Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
- Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.