Indian-Spiced Split Pea Soup

  1. Cook aromatics Heat the oil in a saucepan over medium-high heat.
  2. Add the onion, garlic, ginger, scallions, chile, and salt.
  3. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes.
  4. Add turmeric
  5. Make soup Add peas and 8 cups water.
  6. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes.
  7. (Check after 30 minutes and add more water if necessary.
  8. Remove chile, if desired, and discard.)
  9. Finish and serve Heat the oil in a skillet over medium heat.
  10. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds.
  11. Add spices to the soup, stir to combine, and cover pot.
  12. Let stand for 10 minutes to allow the flavors to meld.
  13. Stir in lime juice and cilantro; season to taste with salt.
  14. Serve immediately, with lime wedges, if desired.
  15. The soup can be refrigerated in an airtight container up to 3 days.
  16. Thin with water before serving, if necessary.

sunflower, onion, garlic, ginger, scallions, red chile, coarse salt, turmeric, peas, water, sunflower, cumin seeds, mustard seeds, lime juice, cilantro

Taken from www.epicurious.com/recipes/food/views/indian-spiced-split-pea-soup-393732 (may not work)

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