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Another recipe from my neighbor, Lisa...  She is an incredible cook.  We would much rather go to her house for dinner than to any restaurant!

 

Cook in slow cooker on low for 8-10 hours.

 

2 tbsp unsalted butter

1 tbsp olive oil

1 1/2 medium yellow onion chopped

2 carrots, pelled and ediced

3 stalks celery, chopped

2 1/2 tsp ground cumin

2 1/4 cups yellow split peas, rinsed and picked over

7 1/2 cups of water

3 1" thick slices of ginger, peeled and minced

2 bay leaves

grated zest and juice of 2-3 small lemons

2 tsp of salt or more to taste

1/2 tsp black pepper

 

Optional:  Spicy Lemon Yogurt (recipe follows)

 

1.  Heat butter and oil, saute onion, carrot, celery for around 5 minutes.  Add cumin, cook another minute or two.

2.  Put split peas, water, ginger, bay leaves in slow cooker.  Add cooked vegetables and scrape cumin oil into the crock, stir.  Cover and cook over low 8-10 hours or until split peas are tender.

3.  Remove bay leaves, add lemon zest and juice, salt, pepper.  Cover and cook 10 min. longer.  Serve in bowls topped with lemon yogurt if desired.

 

Spicy Lemon Yogurt (yummy if you have time and ingredients)

 

1 cup thick plain Greek yogurt

1/4 tsp ground coriander

1/8 tsp paprika

1/2 tsp grated lemon zest

few drops hot pepper sauce

pinch of salt

 

Put all in bowl, whisk, cover and refrigerate.