Indian Soup

A tasty soup that uses split peas and Indian spices for lots of flavor.

Ingredients:

• 2 cups dried green or yellow split peas
• 2 cups Imagine gluten-free vegetable broth or other gluten-free brand
• 8 cups water, divided
• 3 tablespoons coconut oil
• 2 tablespoons tomato paste
• 1 cup chopped onion
• 1 red chili pepper, seeded and minced
• 4 garlic cloves, minced
• 1-inch piece ginger, peeled and minced
• 4 green cardamon pods, slightly crushed
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• ground Himalayan salt and black pepper to taste
• 1 tablespoon chopped fresh cilantro, to garnish (optional)

Directions:

1. Sort the split peas, looking for any unwanted stones, and rinse several times or until the water runs clear.
2. Pour into a large soup pot the broth and 6 cups of water. Add the split peas and bring to a boil. Reduce heat and simmer for 40 minutes or until the split peas are very soft, stirring frequently.
3. Meanwhile, place the tomato paste in a medium size bowl and gradually mix in the remaining two cups of water. Once the liquid is free of lumps, set aside.
4. In a medium size pot, melt the coconut oil on medium-low heat. Add the onion and sauté for 2 minutes or until translucent. Add the red chili, garlic, ginger and cardamon pods and sauté for another minute or until aromatic. Mix in the cumin, cloves, nutmeg, and curry powder, then the carrot and celery.
5. Pour in the tomato paste and water mixture and simmer for 15 minutes or until vegetables are soft.
6. Add the vegetable mixture along with its liquid to the cooked split peas and stir to combine.
7. Stir in the salt and pepper and simmer for a few minutes.
8. Serve hot in soup bowls along with Bean Flour Flatbread or flax seed crackers. Stores refrigerated in an airtight container for 5 to 7 days.

Yield:
Makes 8 to 10 servings

P R I N T