Curried Yellow Split Pea Soup
4 servings
Ingredients
1 cup (8 oz) yellow split peas, picked over and rinsed
Extra virgin olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
1 carrot, peeled and finely chopped
Sea salt
3 garlic cloves, minced
1 T tomato paste
1 T mild curry powder
2 t ground coriander
¼ t cayenne
¼ t turmeric
¼ t black pepper, freshly ground
5 cups scrap stock, water, or a mixture of the two
4 eggs (optional)
Parsley, chopped for garnish
Scallion, chopped for garnish
Procedure
In an electric pressure cooker or Dutch oven, heat the olive oil and sauté the onions, celery, and carrots with a pinch of salt for about 5 minutes until starting to wilt. Add the garlic and tomato paste and stir to incorporate.
Add the spices and stir for a few seconds, then add the lentils, the stock/water, and a large pinch of salt.
If using a pressure cooker, use the Soup preset. If cooking on the stovetop, bring to a boil on high and then lower the temperature and cover. Cook for 30 minutes and taste. Purée using an immersion blender.
Meanwhile, in a small pot of boiling water, add the eggs. Let simmer for 7 minutes for soft-boiled. Remove eggs and plunge in cold water, let sit a few minutes to cool. Tap all over the shell and carefully remove shell.
To plate, either place whole eggs in individual soup bowl or cut in half and place in bowl. Scatter parsley and scallions on top.