Category: Peas

Add the split peas to a large saucepan, cover with water, bring to a boil, and cook for 15 minutes. Drain and set aside and rinse out the pot.

Meanwhile, add the peeled potatoes to another saucepan, cover with cold water, salt the water heavily, and then bring it to a boil and cook for 7 minutes.

Drain and set aside. (Pour potatoes into the same strainer which is already in use for the peas).

Heat the olive oil in your large saucepan. Add the onion and garlic and saute for 5 minutes, frequently stirring to prevent the garlic from burning.

Add the cumin, pepper, and cayenne, and continue to cook, frequently stirring, until the onions are softened and slightly browned.

Add the potatoes, split peas, vegetable broth, and celery. Bring to a boil, then reduce to a steady simmer and add the parsley if using. Continue to simmer until the potatoes and split peas appear cooked.

Turn off the heat and use an immersion blender to puree the mixture until smooth. (Alternately, you can blend the soup in batches in a blender or food processor).

Return the soup to the heat and add the lemon juice, and salt to taste. If desired, add water to thin out the consistency.

Serve hot, topped if desired with a drizzle of olive oil, and a generous sprinkling of za’atar.

In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.

Add the turmeric, cayenne, and 1/2 teaspoon of salt, and cover.

Cook for at least 20 minutes, covered until the yellow split peas are cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.

Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine—Cook for 4 to 6 minutes, or until the onion is soft.