This should make 6-8 servings.

Equipment

  • A big sharp knife
  • Cutting board
  • Crockpot
  • Access to water
  • Grater

Ingredients

  • 1 onion
  • 1 lb split peas, uncooked (alternate: lentils)
  • 10-12 baby carrots (2-3 full carrots)
  • 3 celery stalks
  • 4 cloves of garlic
  • 1/2 lemon
  • 1 jalapeño (seeded, if hot)
  • 2 tbsp curry powder
  • 2 tsp cumin
  • 1 tbsp garahn masala
  • 1/2 tbsp salt
  • 1 tsp black pepper
  • 8 cups water
  • (Optional)
    • 2 cups of greens
    • Cilantro
    • Yogurt

Instructions

  1. Cut the onion, baby carrots, celery, jalapeño, and garlic into small pieces
  2. Add vegetables to the crockpot
  3. Rinse split peas, and add to crockpot
  4. Add spices into crockpot, grating the entire lemon peel
  5. Pour in water to crockpot
  6. Adjust spices to taste
  7. Start crockpot for 8 hours on low (or 2 on high, with boiling water)
  8. When lentils are soft (see time above), juice the lemon
  9. (optional) Stir in greens to wilt
  10. Puree half of the soup
  11. Mix pureed half back in
  12. (Optional) Serve with cilantro and yogurt

* Recipe by Carli Wulff, who is wonderful