I’ve been waiting for a chance to use my new Dutch Oven (Le Creuset) to make a soup to see how the flavors change. I really do like the way the dutch oven (and probably a crock pot) enhances the spices and flavors of split pea soup. I like chunky split pea soup more than blended ones, so I cook this one for a long time, until the split peas fall apart. Since this soup takes a long time to simmer, I generally make large batches and freeze them in small containers. That way I can have some ready whenever I want! I like my soups on the thicker side, but you can add more water/broth if you want it thinner. If you are going to freeze it, I would make it thick and dilute it when you reheat it.
Ingredients1 tbsp olive oil 2 tsp cumin seeds
1 cup onion, chopped into small pieces 2 cloves garlic, minced 1.5 cup tomatoes, chopped into small pieces 1 bay leaf 1 tsp paprika 1 tsp salt (optional, some vegetable broths already have salt) 1/4 tsp ground black pepper pinch of cinnamon powder pinch of clove powder 1 lb green split peas, washed well 1 cup carrots, chopped into small pieces 8 cups vegetable broth 12 oz baby spinach or kale 4 tbsp cilantro 1 tbsp fresh ginger, grated
1. In a large pot, heat the oil on med-high. When it is hot, add the cumin seeds and fry for ~1 min. 2. Add the onions and garlic and saute for ~3 mins until the onions become slightly translucent.
3. Add the tomatoes, bay leaf, paprika, salt, pepper, cinnamon, and clove powder. Cook, stirring constantly, for ~10 min until the tomatoes begin to dry (liquid burns off).
4. Add the lentils, carrots, and vegetable broth. Bring this mixture to a boil. Then turn the heat down to a simmer. Cover and let cook for ~2 hours.
5. Once the lentils are done (soft and falling apart), remove from the heat. Add the spinach/kale, cilantro, and grated ginger. Serve hot!