| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | Onion; chopped | |
| 1 | Jalapeno chili seeded and minced | |
| 1 | tb | Minced fresh ginger |
| 2 | ts | Ground cumin |
| 2 | ts | Ground coriander |
| 1/2 | ts | Turmeric |
| 1/4 | ts | Ground cinnamon |
| 7 | c | Water (or more) |
| 1 | lg | Sweet potato; peeled, diced |
| 1 1/2 | c | Dried yellow split peas |
| 6 | tb | Nonfat yogurt |
| 6 | Lime slices | |
| Fresh cilantro; chopped |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve. Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992) Typed for you by Karen Mintzias
A Message from our Provider:
“You can fool yourself. You can never fool God”