Exoticnileriversplitpeasoup Recipes

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EXOTIC NILE RIVER SPLIT PEA SOUP



Exotic Nile River Split Pea Soup image

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

Provided by Sharon123

Categories     Egyptian

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 cup zucchini, chopped
1/2 cup red pepper, chopped
1 cup split peas, rinsed and soaked for at least 2 hours (green or yellow)
2 teaspoons fresh ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons brown sugar
5 cups water (I add bouillon powder to water) or 5 cups vegetable stock (I add bouillon powder to water)
2 slices lemons, you can leave rind on or remove, your choice (1/4 inch thick or so)
1 cup tomato sauce or 1 cup pureed fresh tomato
1/4 teaspoon cayenne, to taste
salt and pepper
4 tablespoons finely chopped fresh cilantro
sour cream (to garnish)

Steps:

  • Heat 1 tbls. oil in heavy pot on medium high heat.
  • Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
  • Saute onion and garlic until softened in remaining 1 tbls. of oil.
  • Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
  • Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).
  • Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
  • If you like your soup thin, add more stock.
  • Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
  • Season if you have not already added the salt and pepper.
  • Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
  • Serve with a dollop of sour cream.
  • This recipe may be doubled.
  • Enjoy!
  • For a variation, substitute lentils for split peas.

GREEN SPLIT PEA CURRY SOUP



Green Split Pea Curry Soup image

Re-edited thanks to the review: A spiced up split pea soup. Cooking time depends on how you cook the vegetables. The cooking time on here is just a guess, 6 and 1/2 hours on high worked well in the crock pot

Provided by Topher

Categories     Vegetable

Time 6h50m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups split peas, dried
1 1/2 cups onions, diced
1 1/2 cups carrots, diced
1 cup celery, diced
3 garlic cloves, crushed
1/2 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon ground turmeric
1 tablespoon lemon juice
1 tablespoon cayenne pepper, to taste
6 cups chicken broth (or 3 broth, 3 water)
1 chicken bouillon cube
salt, to taste
pepper, to taste

Steps:

  • Set slow cooker to high. Preheat 6 cups of water to boiling and add to slow cooker with cover.
  • While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.
  • Wash and peel the onions and carrots. Dice and place in crockpot.
  • Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables in the crockpot.
  • Add all the seasonings and the lemon juice to the slow cooker and mix well.
  • Cover and leave on high setting. Stir occasionally, checking to see if more hot broth/water is needed for desired consistency.
  • Let cook for 6 and 1/2 hours or until its at desired thickness.
  • Serve!

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