Curried Split Pea Soup

• 3 tablespoons vegetable oil
• 2 medium-size onions, chopped
• 2 medium-size tart apples, peeled, cored and chopped
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground mustard seed
• Salt and freshly ground black pepper to taste
• 1 pound dry split peas
• 8 cups water, approximately
• Juice of 1 lime
• Plain yogurt for garnish

1. Heat oil in a large, heavy saucepan.
2. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown.
3. Stir in curry powder, cumin and mustard seed.
4. Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender.
5. Stir in another cup or so of water that will give the soup the proper consistency.
6. Puree the soup in one or more batches in a food processor.
7. The texture can be more or less smooth, according to your taste.
8. If necessary add additional water.
9. Return the soup to the saucepan, add the lime juice and check the seasonings.
10. Reheat and serve with a dollop of yogurt spooned into the center of each serving.

vegetable oil, onions, apples, garlic, fresh ginger, curry powder, ground cumin, ground mustard seed, salt, peas, water, lime

Taken from cooking.nytimes.com/recipes/1367 (may not work)