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    from "Bowlfood Cookbook" by Lynne Aronson and Elizabeth Simon

    Split peas, referred to as a type of dal in India, are often cooked with onions and spices, then puréed. They are high in carbohydrates and low in fat, as well as flavorful, and we often enjoy them in this Indian-inspired soup. In addition, this soup is so versatile that it also can be served as a sauce over rice or as a dip for grilled chicken cubes or shrimp. The Indian crisp flatbreads, poppadums, are a wonderful accompaniment.

    Serves 4 to 6 as a main course

    3 tablespoons olive oil
    1 onion, chopped
    1/4 cup roasted garlic (see note), chopped
    1 teaspoon ground turmeric
    1 teaspoon curry powder
    1 teaspoon ground cumin
    1 bay leaf
    3 cups yellow split peas
    4 fresh Kaffir lime leaves
    2 cinnamon sticks (3 inches each)
    8 cups Chicken Stock
    Salt and freshly ground black pepper, to taste

    Print recipe

    1. Heat the olive oil in a large stockpot over medium heat. Add the onion, roasted garlic, turmeric, curry powder, cumin, and bay leaf and stir to coat the onion with the spices. Sauté, stirring occasionally, until the onion is translucent, 5 to 10 minutes.
    2. Add the split peas, lime leaves, cinnamon sticks, and chicken stock. Bring to a boil, reduce the heat to low, and simmer, uncovered, until the split peas are soft, about 45 minutes. Set aside to cool. Remove the lime leaves, bay leaf, and cinnamon sticks.
    3. Transfer the mixture, in batches, to a blender or food processor and process until smooth. Season with salt and pepper. Reheat before serving. If you want to thin the soup, add a little water while reheating.
    Note: How to roast garlic
    1. Preheat the oven to 350°F
    2. Loosen the papery outer skin by rolling the head of garlic back and forth across your cutting board. Remove the loose skin. When it no longer falls away easily, you've removed enough. Be sure not to pull off too much, or you'll loosen the cloves themselves.
    3. Place the garlic head in a small roasting pan and drizzle 1/2 teaspoon olive oil over it to coat.
    4. Roast the garlic until tender, for about 1 hour. Cool.

    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Mild Curry Powder - $3.79/ea
      Goya Dried Yellow Split Peas - $1.29/ea
      FreshDirect Chicken Stock - $3.49/ea
    You May Already Have
      Kaffir Lime Leaves
    Not currently available at FreshDirect
      FreshDirect Bay Leaves - $3.79/ea
      FreshDirect Cinnamon Sticks - $3.69/ea
      FreshDirect Turmeric - $3.59/ea
      FreshDirect Ground Cumin - $3.79/ea
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Morton's Regular Salt - $0.99/ea
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