Foods Matter, October 2007 - (Wheat, gluten, corn, soya, nightshade, dairy & nut free) - The excellent flavour of this soup depends on the really long, slow cooking of the onions - so be generous with your time if nothing else.

Ingredients: 

• 3 tbsp olive oil
• 3 level tsp ground cumin
• 1 level tsp ground coriander
• 2 medium onions, very finely sliced
• I medium carrot, very finely grated
• 10ozs yellow split peas
• 8 cups gluten and wheat-free vegetable stock
• sea salt and freshly ground black pepper

Heat the oil in a heavy pan and add the cumin and coriander.
Cook gently for 2-3 minutes then add the onions and carrot and continue to cook very gently, uncovered, stirring regularly, for 45-60 minutes. Make sure they do not burn.
Add the split peas and the stock, bring to the boil, cover and simmer for 45 minutes.
Season to taste with sea salt and freshly ground black
pepper, add extra stock if it is too thick and serve.

SERVES 6 - PER PORTION
298cals - 25g protein
10g total fat - 2g sat / 4g mono / 1g poly
35g carbohydrate of which 4.5g sugar
4g fibre - 691mg sodium / 1.7 salt
29mg calcium

GOOD SOURCE OF:
Vitamins B1, B6, magnesium, iron & zinc

Recipe & Photo Reprinted with the permission of Foods Matter

Comments (2)

	1. 17-11-2007 06:14
	I find that yellow split peas take longer than three hours cooking to become soft. Is that normal? Guest

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	2. 17-11-2007 09:02
	I have had that trouble at times too with certain beans. From what I have read 1 to 1.5 hours is the norm for yellow split peas, but I could see it varying. Guest

Alisa

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