The excellent flavor of this soup depends on the really long, slow cooking of the onions - so be generous with your time if nothing else.
Author: Foods Matter
Recipe type: Entree
Cuisine: American
Serves: 6 servings
Ingredients
3 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon ground coriander
2 medium onions, thinly sliced
1 medium carrot, finely grated
10 ounces yellow split peas
1 russet potato, peeled and diced (optional)
8 cups allergy-friendlly vegetable stock, plus additional if needed
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat the oil in a heavy pan over low heat. Add add the cumin and coriander, and cook gently for 2-3 minutes. Add the onions and carrot and cook very gently, uncovered, stirring regularly, for 45 to 60 minutes. Make sure they do not burn.
Add the split peas, potato (if using), and stock. Bring to the soup to a boil, reduce the heat to low, cover, and simmer for 45 minutes.
Season with sea salt and freshly ground black pepper. Add extra stock if it is too thick.