Curriedyellowsplitpeasoupwithspinach Recipes

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CURRIED YELLOW SPLIT PEA SOUP WITH SPINACH



Curried Yellow Split Pea Soup With Spinach image

I've been fascinated with yellow split peas lately. I found this in my 365 Low Fat Recipes cookbook. This would freeze well.

Provided by dicentra

Categories     Lentil

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 teaspoons vegetable oil
1 cup onion, chopped
1 garlic clove, chopped
1 1/2 teaspoons fresh ginger, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
2 cups dried split yellow peas
1 1/2 cups fresh spinach, shredded
1/2 teaspoon salt

Steps:

  • In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
  • Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
  • Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
  • Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
  • Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.

Nutrition Facts : Calories 252.7, Fat 2.4, SaturatedFat 0.3, Sodium 211.2, Carbohydrate 43, Fiber 17.5, Sugar 6.5, Protein 16.8

QUEBEC-STYLE YELLOW SPLIT PEA SOUP



Quebec-Style Yellow Split Pea Soup image

Delicious and hearty split pea soup, starting with dried peas and simmered low and slow with vegetables, a ham hock and spices.

Provided by Jennifer

Categories     Dinner     Lunch     Soup

Time 2h15m

Number Of Ingredients 12

1 lb unsmoked ham hock
2 Tbsp butter (or cooking oil)
2 medium carrots (peeled and finely diced)
1 rib celery (finely diced)
1 medium onion (finely diced)
1 3/4 cups dried yellow split peas (rinsed well and sorted through)
1 bay leaf
1 tsp dried savory
1 tsp dried thyme
4 cups chicken broth (or vegetable broth)
3 cups water
Salt and pepper, to taste

Steps:

  • Trim off and discard skin from ham hocks.
  • In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
  • Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
  • Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
  • PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
  • Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
  • Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.

Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving

EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS)



Easy Curried Yellow Dal (Yellow Split Peas) image

I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter.

Provided by EZBeingGreen

Categories     Curries

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 cup dry yellow split peas
1 tablespoon butter (can use oil or butter substitute to make this vegan)
1/2 medium onion, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh gingerroot, finely minced
2 cups low sodium vegetable broth
1 cup water
1/2 teaspoon salt
1 tablespoon curry powder (I prefer a mild, yellow Indian variety)
1 tablespoon cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1/2 teaspoon garam masala (optional)
1/2 cup fresh cilantro, chopped for garnish (optional)

Steps:

  • In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
  • Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
  • Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
  • Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
  • Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 medium-size onions, chopped
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 tablespoon curry powder
2 teaspoons ground cumin
1/2 teaspoon ground mustard seed
Salt and freshly ground black pepper to taste
1 pound dry split peas
8 cups water, approximately
Juice of 1 lime
Plain yogurt for garnish

Steps:

  • Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
  • Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
  • Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
  • Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams

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