This recipe is easy and quick but sky is the limit with this soup, you can add, fennels, carrots, celery, spinach or whatever vegetables you can disguise with this aromatic green deliciousness. Bonus point: once its blended, no one finds out what veggies you sneaked into the soup.
*1 medium size onion (chopped)
*1 medium size clove of garlic (crushed, grated or chopped)
*Tiny piece of Ginger (grated or chopped)
*1/2 teaspoon cumin seeds
*1/4 teaspoon of coriander seeds
*1 tea spoon of sea salt
*1/2 teaspoon of black pepper
*1/4 teaspoon of cayenne pepper
Start by soaking the split peas in water for at least 15 -20 minutes (but if you forgot this step then go ahead and start without it:), soaking has many benefits including it makes any beans or grains more digestible, while preserving its food value and nutrients, as well as cuts the cooking time shorter.
Wash and drain split peas, add them to a cooking pot along with about 3 cups of filtered water (better to avoid chlorinated and fluoridated tap water :).
Add onions, ginger, garlic, cumin seeds, coriander seeds, and 1 table spoon of EVOO (extra virgin Olive Oil) and bring it to a boil. Once its boiling, turn the heat down to simmer and cover the pot. Add cayenne pepper, salt and black pepper according to your taste after about 10 minutes of cooking. ( I have noticed that adding salt in the beginning stages takes longer to soften the beans/lentils so I add salt after atleast 10-15 minutes of cooking). let it simmer for a total of 30 to 40 minutes or until it appears soft and mushy (you can do a taste test too to check :). Puree it with a hand held blender and if its too thick add little bit more water or chicken stock for extra flavor until it reaches your desired consistency and cook about 5 minutes more then serve.
I like my soup with a generous drizzle of EVOO on top :)
For Benefits of Green Split peas, read here