This recipe serves 6.
Ingredients:
- 1 tablespoon olive oil
- 2 cups (300 g) finely chopped onion
- 1 finely chopped celery stalk
- 2/3 cup finely chopped green bell pepper
- 2 cups (200 g) shredded carrots
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups (300 g) yellow split peas
- 2 14-oz. (400 g) cans diced tomatoes
- 4 cups (960 cc) vegetable or chicken broth
- 2 cups (480 cc) water
- 2 bay leaves
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons turmeric powder
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 4 teaspoons sugar
- salt to taste
Directions:
- Heat salad oil in a 6 qt pot and sauté onion and celery over medium-low heat until they are very soft and almost caramelized.
- Add the remaining ingredients except sugar and salt. Bring it to a boil and skim off the foam. Turn down the heat to low and simmer for 1 hour with a lid. Stir once a while.
- When the peas are very soft, add sugar and salt to your taste. Serve over steamed white rice.