| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Crowd, Moosewood, Vegetarian |
50 |
Servings |
INGREDIENTS
| 4 |
lb |
Green split peas |
| 1 |
ga |
Water |
| 2 |
lb |
Onions; (2 quarts) chopped |
| 10 |
|
Cloves garlic; (3 tbsp.) minced |
| 1/2 |
c |
Vegetable oil |
| 8 |
|
Bay leaves |
| 2 |
tb |
Ground cumin |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Cayenne |
| 1 |
tb |
Ground cardamom |
| 2 |
qt |
Vegetable stock; or water |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
qt |
Brown rice; cooked (1-lb, 10-oz) |
|
|
Salt and black pepper; to taste |
INSTRUCTIONS
1. Rinse the split peas and combine with the water; boil, then simmer,
covered, for 45 minutes to 1 hour.
2. Meanwhile, in another pot, saute the onion and garlic until the onion is
translucent.
3. Mix in the spices and saute for 5 minutes more, stirring trequently to
prevent burning. Set aside.
4. When the split peas are cooked, stir in the onion mixture and the
remaining ingredients. Remove the bay leaves.
5. Reheat gently if necessary.
Meal Planning: Simple to prepare, alluring, aromatic soup. Preparation
Time: 10 minutes; Cooking Time: 1 hour and 20 minutes, including cooking
the split peas.
Per 6-oz serving: 98 cals, 2.7 g fat, 10 mg sodium. Need 2-1/2 gal stock
pot.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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