Yellow Split Pea Soup with Tomato, Cumin and Yogurt
From Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher
With its toasted Indian seasonings, this soup fills the kitchen with lusty fragrance. It reheats well, so you can cart it to a potluck or take some to a sick friend. For a perfect winter dinner, accompany with a crunchy green salad—maybe escarole with sliced fennel and radishesand open a favorite beer. You can make the soup with green split peas, but I think yellow ones have a finer flavor, and the saffron-yellow soup looks especially appetizing with yogurt drizzled on top.
Put the split peas, bay leaves, turmeric, and chile in a large saucepan. Add the chicken broth and cold water. Bring to a simmer over medium heat, then cover and adjust the heat to maintain a gentle simmer. Cook until the split peas are soft and breaking down, 30 minutes or more, depending on their age. The mixture will be brothy at this point, but if it seems too thin, uncover and continue simmering until it thickens to a soup consistency that you like.
Heat the ghee in a large skillet over medium-high heat. Add the cumin seeds and cook, swirling the skillet, until the seeds darken and become fragrant, less than 1 minute; do not let them burn. Add the onion and sliced garlic. Reduce the heat to medium and cook, stirring almost constantly, until the onion browns, about 5 minutes. Reduce the heat to medium-low if needed to keep the onion from burning, but it should fry, not sweat. Add the tomatoes, raise the heat to high, and cook, stirring constantly, until the tomatoes soften slightly, 1 to 2 minutes. Stir the contents of the skillet into the lentils. Use a few tablespoons of water to deglaze the skillet and add that liquid to the lentils, too. Season the soup with salt. Remove the bay leaves and chile. Keep the soup hot.
In a small bowl, whisk the yogurt with the grated garlic and salt to taste. If necessary, whisk in a little cool water so the yogurt is thin enough to drizzle.
Divide the soup among 6 bowls. Drizzle the yogurt on top, dividing it evenly. Garnish with the chopped cilantro. Serve immediately.
Comments will be approved before showing up.
No blueberries compare to wild Oregon blueberries, no hazelnuts to Oregon hazelnuts, no maple syrup to the burnt-amber maple syrup from Oregon. These firm opinions come from my husband, who was largely raised in—you guessed it—Oregon.
Sign Up to receive news, coupons, and special offers!