| 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
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