Categories: entree, soup

Ingredients

• 8 c water/broth
• 1 c yellow split peas (dry)- or lentils
• 1/4 of a potato peeled and grated
• 3 potatoes peeled and sliced thick
• 1 t mustard seed
• 3/4 t cumin
• 3/4 t corriander
• 2 t turmeric
• 1/3 t cayenne
• 1 t salt

Directions

1. Boil peas and taters in water until peas are soft

2. Puree in blender

3. Add sliced taters, simmer on low heat

4. Cover frying pan with oil and toast mustard seeds until they pop

5. Mix in other spices, stir well

6. Pour small amount of soup liquid into pan (slowly to avoid splatter), until all is added

7. Simmer until taters are cooked

Email to a friend | Print this recipe | Back