Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup zucchini, chopped
• 1/2 cup red pepper, chopped
• 1 cup split peas, rinsed and soaked for at least 2 hours (green or yellow)
• 2 teaspoons fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 tablespoons brown sugar
• 5 cups water (I add bouillon powder to water) or 5 cups vegetable stock (I add bouillon powder to water)
• 2 slices lemons, you can leave rind on or remove, your choice (1/4 inch thick or so)
• 1 cup tomato sauce or 1 cup pureed fresh tomato
• 1/4 teaspoon cayenne, to taste
• salt and pepper
• 4 tablespoons finely chopped fresh cilantro
• sour cream (to garnish)

Instructions

1. Heat 1 tbls. oil in heavy pot on medium high heat.

2. Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.

3. Saute onion and garlic until softened in remaining 1 tbls. of oil.

4. Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.

5. Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).

6. Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.

7. If you like your soup thin, add more stock.

8. Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.

9. Season if you have not already added the salt and pepper.

10. Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.

11. Serve with a dollop of sour cream.

12. This recipe may be doubled.

13. Enjoy!

14. For a variation, substitute lentils for split peas.