1 cup yellow split peas
3 garlic cloves, unpeeled
1/4 teaspoon ground turmeric
4 1/2 cups cold water
1 teaspoon sea salt, to taste
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
olive oil (extra-virgin)
lemon wedges
DIRECTIONS:
- Wash the yellow peas in cold water, more than once if necessary.
- In a large pot, add the water, peas, garlic and turmeric. Stir and bring to a gentle boil over medium heat. Then lower the heat, and partially cover with the lid. Let the peas simmer for 45 minutes to 1 hour, until the peas are tender.
- Once the peas are tender, remove the garlic cloves, peel and mash, and add the garlic back to the pot.
- Then use a potato masher to mash the peas and develop some thickness to the soup. How much you mash the peas is up to you. The photos below show the consistency I was looking for. This mixture will thicken as it sits, so keep that in mind as part of obtaining your desired consistency. Season with salt to taste.
- Divide the soup among serving bowls (NOTE: This recipe makes 2 large bowls or 4 small bowls). Divide the spices among each of the bowls, starting by sprinkling the cumin across the middle of each bowl, followed by the paprika and cayenne.
- Drizzle a bit of extra-virgin olive oil over each dish and serve with a lemon wedge.