Uncle Bill's Indian Split Pea Soup
- Reviews 2
Ready In: 3 hrs 55 mins
Serves: 20
Ingredients
- 10 cups water
- 1 large ham bone
- 3 large bay leaves
- 10 peppercorns
- 1⁄2 teaspoon whole cloves, wrap in cheesecloth
- 2 inches cinnamon sticks, wrap in cheesecloth
- 2 large celery ribs, including leaves, chopped
- 1⁄2 cup split peas
- 1⁄2 cup yellow split peas
- 1⁄4 cup red lentil
- 4 tablespoons extra virgin olive oil
- 1 large onion, chopped small
- 4 garlic cloves, chopped
- 8 cups water
- 2 teaspoons Madras curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1⁄2 teaspoon hot red pepper flakes
- 1 teaspoon salt
- 2 large carrots, peeled and chopped
- cheesecloth
Directions
- In a large cooking pot, add 10 cups of water and bring to boil.
- Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
- Bring to boil, reduce heat, cover and simmer for 3 hours.
- Remove from heat and let completely cool until fat gels on the top.
- Carefully skim all fat and discard.
- Remove ham bone and large ham pieces that fall off the bone and set aside.
- Leave small pieces of ham in cooking pot.
- Remove sack of cloves and cinnamon stick and discard.
- In a frying pan, heat olive oil.
- Add onion and garlic and saute' until onions are translucent.
- Transfer cooked onions to cooking pot.
- Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
- Reduce heat, cover and simmer for 1/2 hour.
- Puree' soup in batches in a food processor or blender and return to cooking pot.
- Chop ham pieces into bite size pieces and add to cooking pot.
- Adjust seasonings to taste.
- Bring soup back to boil.
- If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
- Serve soup hot.
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