Ingredients for African Split Pea Soup
- 1 cup dried split peas
- 6 cups water
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon ground cardamom
- 2 cups vegetable stock
- 1 lemon, juiced (about 2 tablespoons)
- 1 cup cooked white rice
- salt, to taste
- fresh ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
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How to Make African Split Pea Soup
- Rinse 1 cup of dried split peas thoroughly under cold water.
- In a large soup pot or Dutch oven, combine the rinsed split peas with 6 cups of water. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 45-60 minutes, or until the split peas are tender and easily mashed.
- While the peas are simmering, prepare the aromatics: Finely chop 1 large onion and 4 cloves of garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and saute for 5-7 minutes, until softened.
- Add the minced garlic and 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper (optional), and a pinch of salt and black pepper. Saute for another 3-5 minutes, stirring frequently, until fragrant.
- Once the split peas are cooked, stir in the onion and garlic mixture along with 2 cups of vegetable stock.
- Add the juice of 1 lemon, 1 cup of cooked rice, and 1/4 cup of chopped fresh parsley. Season with additional salt and pepper to taste.
- Gently reheat the soup, stirring occasionally, for about 5 minutes. Do not boil.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
30g
Fat
3g
Carbs
15g
