17 Feb Split Pea Soup
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| Prep Time | 10 minutes |
| Cook Time | 9.5 hours |
| Servings |
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Ingredients
- 3 cups split peas
- 4 cups fresh spinach
- 7 cup water
- 2 Tbsp extra virgin olive oil
- 1 1/2 tsp Celtic sea salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 stick cinnamon
- 3 black cardamon
- 5 cloves
- 1 Tbsp dried cilantro
- 1/2 tsp garam masala
Ingredients
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Instructions
- Pick through the split peas to remove any rocks or sticks. Wash the split peas until the water runs clear.
- Chop spinach.
- Place all ingredients except the garam masala and dried cilantro in the cooking pot.
- Put the lid on the cooking pot. Cook on low for 9 hours.
- Sprinkle in the garam masala and dried cilantro, and stir to mix well. Keep the yellow split peas warm for 30 minutes to allow the flavors to develop.
Recipe Notes
Notes:
½ cup frozen spinach can be substituted for the fresh spinach. This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning.
Serving Suggestions:
- Add a side of spicy fried potatoes (ETP recipe)
- Add a side of parsnip fries (ETP recipe)
- Garnish with a sprig of fresh cilantro.