Ok, so here’s another recipe that is super easy, really delicious, nutritious, and also satisfying in a cold day. Yellow Split pea soup with curry. The basic recipe is below but you can also add or subtract to it as you like (it’s equally good without curry, for example, but I happen to like the spice). Tonight, in addition to the ingredients listed in the recipe I also added a diced green pepper, a diced tomato, and a bit of tandoori spice. The is also good if mad with red or green lentils rather than split peas. If the recipe is too large cut it in half; this soup freezes well also.
Heat 3 tablespoons canola oil or clarified butter in a heavy pot over medium-high heat. Add a diced onion and cook it—stirring frequently—for about five minutes, or until it start to brown, then stir in 3 cloves of minced garlic and cook for another minute or so. Lower the heat and stir in 2 tablespoons (or more) of your favorite curry powder, and add any of your other favorite spices as well (such as extra cumin, turmeric, coriander, or chilies; all of which should be in the curry powder already). Stir the spices for a minute or so in the hot fat to bring out their flavors, then stir in 3 cups of yellow split peas and about 10 cups of chicken broth (if you want to keep this vegetarian use vegetable broth). Season the soup with a teaspoon of kosher salt (being careful if you are using canned broth which is already salted) and bring the soup to a rolling boil. Allow the soup to boil for a minute then turn it down to a simmer. Cook the soup for about an hour—stirring it frequently—and add more liquid if it becomes too thick. Just before removing it from the heat stir in about 1/4 cup of fresh lemon or lime juice and—if you have it on hand and enjoy it’s flavor—also stir in a handful of chopped cilantro.