Ingredients:
1 cup dried split peas
3 cups water
1 tablespoon olive oil
2 cups onions, chopped
2 large garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
2 cups vegetable stock
2 teaspoons fresh lemon juice
1/2 cup cooked rice
salt
fresh ground black pepper
1/2-3/4 cup parsley, chopped
Directions:
Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour.
Meanwhile, saute the onions and garlic in oil until translucent. Mix in spices and saute for 5 – 10 minutes more, stirring frequently to prevent burning. Set aside.
When the split peas are cooked, stir in the onion mixture along with the vegetable stock.
Add the lemon juice and cooked rice, season with salt and pepper.
Stir in the parsley and gently reheat if necessary.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.