Exotic Nile River Split Pea Soup

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With the exotic flavor of cumin and ginger, you will be loving this taste of africa! Prep time does not include soaking time.

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Steps

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Heat 1 tbls.

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Oil in heavy pot on medium high heat.

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Saute zucchini and red pepper for about 5 minutes till slightly softened.

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Set aside.

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Saute onion and garlic until softened in remaining 1 tbls.

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Of oil.

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Stir in split peas , zucchini and red pepper , ginger , cumin , coriander , and brown sugar and coat with onion / garlic mixture.

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Add lemon slices , stock , tomatoes , cayenne , salt and pepper.

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Bring to boil , reduce heat to low , cover pot and simmer for about 1 1 / 2 hours or until peas are tender.

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If you like your soup thin , add more stock.

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Take the pot off the burner , discard lemon slices , and puree soup in blender or food processor.

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Season if you have not already added the salt and pepper.

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Sprinkle with coriander.

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Alternatively , you can add the cilantro before you put the soup in the food processor.

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Serve with a dollop of sour cream.

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This recipe may be doubled.

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Enjoy !.

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For a variation , substitute lentils for split peas.

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Ingredients

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olive oil, onion, garlic cloves, zucchini, red pepper, split peas, fresh ginger, ground cumin, ground coriander, brown sugar, water, lemons, tomato sauce, cayenne, salt and pepper, fresh cilantro, sour cream