Indian-style yellow split-pea soup (vegan)


From Jill Barron

1 lb dried yellow split peas, washed
2 spanish onions, diced
7 cloves garlic, chopped fine
1lb ginger root, peeled and chopped fine
2 carrots, peeled and shredded
1 head of celery, shredded
1 qt vegetable stock
1 Tablespoon cumin, ground
1 T coriander, ground
1 T black pepper, ground
1/4 c olive oil

In a thick bottomed pan, cook onions in olive oil till soft, add ginger and garlic, carrots, and celery. Cook till fragrant; add cumin, coriander, and black pepper and cook 1 minute. Add split peas and stock. Bring to a boil, stirring constantly as the peas tend to settle in bottom of pan and stick. When boiling, turn to simmer. cook till soft, then add salt to taste. Garnish with cilantro relish.

1 (inch?) ginger, peeled and chopped fine
5 cloves garlic, chopped fine
1 bunch cilantro, washed and chopped fine
juice of 1 lime
olive oil to moisten
mix all together, add salt to taste. 

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