Ingredients:
3/4 cup frozen spinach
1/2 cup diced carrots
1 1/4 cups dried split peas
broth
1 cup tomato juice
2 1/2 cups water
2 -4 teaspoons minced garlic
1 small onions, sliced
1/4 large tomatoes ( 1 thick slice)
1 large minced jalapenos or 1 large habanero peppers
1 small onions, diced
spices
1 tablespoon vegetable oil or 1 tablespoon ghee
1 1/2 teaspoons hot curry powder
1/2 teaspoon turmeric
3/4 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions:
Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
Saute until spices are slightly roasted and everything is nice and melded.
Add the tomato juice and water, allow to come to a boil.
Add 1/2 of the remaining spice mixture and the split peas.
Simmer for 30-35 minutes.
Add carrots and last of the spice mixture.
Simmer for 10-15 minutes.
Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.
Servings: 3-7
Time preparation: 10 min.
Time total: 75 min.