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Yellow Split Pea and Collard Green Curry Soup - Indian - Vegan

Yellow Split Pea and Collard Green Curry Soup - Indian - Vegan is built on Yellow Split Peas, Collard Greens, Onions, Carrots, and Celery. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2 lb
• 1 lb
• 2 cup
• 2 cup
• 1 cup
• 6
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 2 tsp
• 2 tsp
• 1 tsp
• 2 tbsp
• 1 pinch
• 14 cup

Method (preview)

1. 1

   Set slow cooker to "high".

2. 2

   Preheat 12 cups of water to boiling and add to slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.)

3. 3

   While the water is heating, sort out any unwanted material from the dried yellow split peas.

4. 4

   Rinse split peas well and add to the heated water in the slow cooker.

5. 5

   When the yellow split peas soften and begin to break apart, wash and peel the onions and carrots.

6. 6

   Dice and place in a microwaveable dish with cover.

7. 7

   Wash and dice celery and add to the onions and carrots.

8. 8

   Clean and crush or mince garlic and add it to the rest of the vegetables.

9. 9

   Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.) Then add them to the slow cooker.

10. 10

    Add all the seasonings except the lemon juice to the slow cooker and mix well. Add more hot water, if necessary.

11. 11

    Cover and leave on "high" setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.

12. 12

    When split peas are soft and have broken down into a chowder consistency, turn slow cooker off, and add the lemon juice and mix well.

13. 13

    Serve with a large tossed salad and enjoy!

14. 14

    S(MC format by Chupa Babi): "02.11.06"

15. 15

    Contributed to the FareShare Gazette by Chupa; 8 March 2006. www.fareshare.net