Healthy Alternative Recipes
Split Pea Soup with Cilantro Salsa

Ingredients

• 1 cup dried yellow or green split peas or lentils
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp finely chopped fresh ginger root
• 1 carrot, diced
• 1 parsnip, peeled and diced
• 1 potato, peeled and diced
• 1 tbsp ground cumin
• 6 cups homemade vegetable stock or water
• 1 tbsp red wine vinegar or lemon juice
• Salt and pepper to taste
  
  Cilantro Salsa:
• 2 plum tomatoes, seeded and chopped
• 1 jalapeno, seeded and diced
• ¼ cup chopped fresh cilantro
• 1 tbsp red wine vinegar or lemon juice
• Salt and pepper to taste

Method

1. Rinse peas and pick over. If you have time, soak in cold water for 1 to 2 hours. Drain.
2. Heat oil in a large saucepan or Dutch oven on medium-high heat. 
3. Add onion, garlic, ginger, carrot, parsnip and potato. 
4. Cook for 5 minutes, or until vegetables are tender. 
5. Sprinkle vegetables with cumin and cook for 2 to 3 minutes.
6. Add peas and stock and bring to boil. 
7. Reduce heat and cook gently for 50 to 60 minutes, or until soup is thick and peas are very tender. 
8. Taste and add vinegar, salt and pepper. 
9. Add more stock if soup is too thick.
10. Meanwhile, for salsa, combine tomatoes, jalapeno and cilantro in a small bowl. Season with vinegar, salt and pepper. 
11. Serve soup with a spoonful of salsa on top.
    

Recipe Notes

Makes 6 to 8 servings

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