Split Pea Soup with Cumin
1 tsp extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, very thinly sliced
3 cups low-sodium chicken broth
1 large carrot, peeled and finely chopped
1 pound split peas
1 tsp ground cumin
½ tsp crushed red pepper
3 cups water
Juice of 2 limes (I used less, probably 1 ½ limes)
½ cup plain low-fat yogurt
¼ cup loosely packed, coarsely chopped fresh cilantro
Heat olive oil in a large soup pot over medium-high heat until hot but not smoking. Add onion, garlic, and ¼ cup broth. Bring to a boil, reduce heat to a simmer, and cook, covered, stirring often, until onion is very soft, 10 to 12 minutes. Add carrot and cook for 5 minutes, or until just starting to soften.
Add split peas, cumin, crushed red pepper, remaining 2 ¾ cups broth, and water and bring to a boil. Reduce heat to a simmer and cook until peas are cooked through and softened, about 35 minutes. Turn off heat and stir in lime juice. Garnish each bowl with a dollop of yogurt and a sprinkle of cilantro and serve.
-Kathleen Daelemans, Getting Thin and Loving Food