We recently joined the Alpine Bakery’ Produce Club. Each week we drop by the bakery and pick up a very full brown paper bag of fruits and vegetables … all organically grown. With our produce we get a list of this weeks items, a write up about one of the vegetables or fruits, and a recipe that features something in our bag. I must say it has been a nice adventure. I’m challenged to use everything before it spoils and to make something with an unfamiliar ingredient. Several weeks back we had kale … a super good for you vegetable that I’ve grown in my garden and harvested long past the snow flying and freezing temperatures. It is practically indestructable! I so enjoyed this recipe I think I’ll share it with you. There isn’t any credits noted, so I’m hoping the cook of the original won’t mind my passing this on.
2 cups uncooked yellow split peas
8 cups water or vegetable stock
2 tsps canola oil (optional)
1 cup onion, diced
4-5 cloves garlic, minced
1 tbsp fresh giner, finely chopped
1 1/2 cups spinach or kale, chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp tumeric
1/4 tsp cayenne
Wash peas. Add to water or stock in large pot. Bring to boil, then cook on low heat for 45 minutes, partially covered. Stir occasionally.
Meanwhile, about 30 minutes into the cooking time, heat oil (or small amount of water or stock) in skillet and saute onions, garlic, and ginger until soft. Add spices and heat until fragrant (1 minute). Add kale or spinach* to skillet, stir about to collect the spices and then add contents of skillet to the soup pot. Use some stock from the soup pot to further clean up the spices in the skillet. Lower heat to simmer, cover and cook additional 30 minutes. Stir occasionally. Add a bit of pepper if you want. Enjoy!
*if using spinach, you may choose to add it later on in the cooking process, so it retains its flavour and colour.
This soup freezes extremely well; I divide it up into individual servings. No doubt the addition of some lentils, carrots, or even beans would be good.