Exotic Nile River Split Pea Soup Recipe

Name: Exotic Nile River Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat 1 tbls. oil in heavy pot on medium high heat.
2
Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
3
Saute onion and garlic until softened in remaining 1 tbls. of oil.
4
Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
5
Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).
6
Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
7
If you like your soup thin, add more stock.
8
Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
9
Season if you have not already added the salt and pepper.
10
Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
11
Serve with a dollop of sour cream.
12
This recipe may be doubled.
13
Enjoy!
14
For a variation, substitute lentils for split peas.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, finely chopped, 3 garlic cloves, minced, 1/2 cup zucchini, chopped, and more.

Yes, Exotic Nile River Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Exotic Nile River Split Pea Soup

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