Exotic Nile River Split Pea Soup

Name: Exotic Nile River Split Pea Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 2 tbsp olive oil; 1 onion; 3 garlic cloves; 0.5 cup zucchini; 0.5 cup red pepper; 1 cup split peas; 2 tsp fresh ginger; 2 tsp ground cumin; 2 tsp ground coriander; 2 tbsp brown sugar; 5 cup water; 2 slice lemons; 1 cup tomato sauce; 0.25 tsp cayenne; salt and pepper; 4 tbsp finely chopped fresh cilantro; sour cream

An Egyptian soup of split peas, zucchini and red pepper, seasoned with ginger and cumin and simmered on the stove. It comes to the table with sour cream.

1 hr 45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 90 min · 105 min total
Difficulty: medium

1
Heat 1 tbls. oil in heavy pot on medium high heat. Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
5 min
2
Saute onion and garlic until softened in remaining 1 tbls. of oil. Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
3
Add lemon slices, stock, tomatoes, cayenne, salt and pepper. Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
120 min
4
If you like your soup thin, add more stock. Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
5
Season if you have not already added the salt and pepper. Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
6
Serve with a dollop of sour cream. For a variation, substitute lentils for split peas.