Moosewood Golden Split Pea And Sweet Potato Soup Recipes

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP

Moosewood Golden Split Pea and Sweet Potato Soup image

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Provided by Marysdottir

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Steps:

Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
Stir in ginger and next 4 ingredients and cook 1 minute.
Mix in 7 cups water, sweet potatoes and split peas.
Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
Whisk soup vigorously for a smoother texture and thin with additional water if needed.
Season with salt and pepper.
Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7

GOLDEN SPLIT PEA AND SWEET POTATO SOUP

Golden Split Pea and Sweet Potato Soup image

107

Categories Vegetarian Soups Potatoes

Time 2h

Yield 6

Number Of Ingredients 28

Ingredients

vegetable oil
onions
jalapeño pepper
ginger
cumin
coriander
turmeric
cinnamon
water
sweet potatoes, or yams
yellow split peas
yogurt, non-fat
limes
cilantro
vegetable oil
onions
jalapeño pepper
ginger
cumin
coriander
turmeric
cinnamon
water
sweet potatoes, or yams
yellow split peas
yogurt, non-fat
limes
cilantro

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; sauté until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1½ hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.

Nutrition Facts :

GOLDEN SPLIT PEA SOUP WITH HAM

Golden Split Pea Soup with Ham image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 medium yellow onions, peeled and coarsely chopped
2 tablespoons bacon drippings, butter, or margarine
1 ham hock
1 pound yellow split peas, washed and sorted
3 quarts water
1/8 teaspoon rosemary
1 tablespoon salt
1/4 teaspoon pepper

Steps:

Stir-fry onions in drippings 5 to 8 minutes in a large saucepan over moderate heat until pale golden. Add ham and stir-fry 5 minutes. Add remaining ingredients, cover, and simmer 1 hour, stirring occasionally. Serve steaming hot with buttery chunks of garlic bread.

GOLDEN SPLIT PEA SOUP

Golden Split Pea Soup image

This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don't use green or brown lentils, it just won't be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.

Provided by dicentra

Categories Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 cups chopped onions
1 teaspoon vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon fresh ginger, grated
1 cup dried yellow split peas
7 cups water
2 cups sweet potatoes, peeled and cubed
1 cup apple, peeled, cored and cubed
1 teaspoon cinnamon
2 teaspoons chili powder
3/4 cup chopped tomato
2 tablespoons lime juice
1 tablespoon soy sauce

Steps:

In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
Add the cumin, turmeric, coriander and ginger and cook for another minute.
Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
Lower the heat and simmer for 40 minutes, or until the split peas are tender.
In a bowl, combine the tomatoes, lime juice and soy sauce.
When the split peas are tender, add the tomato mixture.
Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.

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