Exotic Nile River Split Pea Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup zucchini, chopped
• 1/2 cup red pepper, chopped
• 1 cup split peas, rinsed and soaked for at least 2 hours (green or yellow)
• 2 teaspoons fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 tablespoons brown sugar
• 5 cups water (i add bouillon powder to water) or 5 cups vegetable stock (i add bouillon powder to water)
• 2 slices lemons, you can leave rind on or remove, your choice (1/4 inch thick or so)
• 1 cup tomato sauce or 1 cup pureed fresh tomato
• 1/4 teaspoon cayenne, to taste
• salt and pepper
• 4 tablespoons finely chopped fresh cilantro
• sour cream (to garnish)

Recipe

• 1 heat 1 tbls. oil in heavy pot on medium high heat.
• 2 saute zucchini and red pepper for about 5 minutes till slightly softened. set aside.
• 3 saute onion and garlic until softened in remaining 1 tbls. of oil.
• 4 stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
• 5 add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but i like to put it in now).
• 6 bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
• 7 if you like your soup thin, add more stock.
• 8 take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
• 9 season if you have not already added the salt and pepper.
• 10 sprinkle with coriander (cilantro leaves). alternatively, you can add the cilantro before you put the soup in the food processor.
• 11 serve with a dollop of sour cream.
• 12 this recipe may be doubled.
• 13 enjoy!
• 14 for a variation, substitute lentils for split peas.