Yellow Split-Pea Soup with Sweet Potatoes

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2 medium onions, chopped
1 1/2 teaspoons whole cumin
1 teaspoon black mustard seeds
1/4 teaspoon canola oil
1 tablespoon finely minced fresh ginger
2 teaspoons finely minced garlic
2 medium sweet potatoes, peeled, in 1-in cubes
8 cups water
3 cups dried yellow split peas, picked over and rinsed
1-2 tablespoons mild curry powder (to taste)
Salt to taste (optional)
1 bunch kale
1. Put a small amount of oil in a large pot and sauté the onions for about 5 minutes. When they are becoming translucent, push them to one side and pour the cumin and mustard seeds onto the bottom of the pot in the oil.  Stir them lightly. As soon as the seeds begin to pop, mix them in with the onions. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and curry powder. Stir well.
2. Cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.
3. While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat for 10 minutes.


Member since Sep 2007

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