Split Pea Soup
By Henny Shor, Jerusalem Post, August 10, 2024
https://www.jpost.com/food-recipes/article-813858
This is my husband’s favorite. It’s easy, hearty, and healthy. The longer you cook it, the thicker it gets. It keeps well in the fridge for up to five days, or you can freeze it in individual containers for easy reheating. If you want to make just enough for four bowls, you can halve the quantities listed in the recipe. I plan to make a big pot so we can have it pre- and post-fast.
Yields 6-8 servings.
Ingredients:
2 cups split peas
7 cups water
¼ cup olive oil
2 onions, diced
4 to 6 cloves garlic, peeled
2 carrots, peeled and sliced
3 or 4 stalks celery, sliced
1½ Tbsp. kosher salt
½ tsp. black pepper
¼ tsp. turmeric
¼ tsp. ground cumin (optional)
1 Tbsp. lemon juice
Garnish: Sliced scallions, chopped fresh herbs like parsley, cilantro, and dill.
Directions:
Sauté the onions in olive oil for 3 or 4 minutes, add the minced garlic, then sauté for another minute. While stirring, add the carrots and celery, then the salt and all the spices. Add the split peas and the water. Cover the pot partially, and bring to a boil. Turn down the heat and let simmer for 50 minutes to an hour.
If you like it very thick, let it cook for another 15 to 20 minutes.
Before serving, add the lemon juice and fresh herbs and stir well. Garnish with scallions or chives.
Enjoy
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