Yellow Split-Pea Curry

For the Soup:
1 cup yellow split peas
Water sufficient for covering the peas
3 cups small onions, diced
1 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. minced ginger
Pinch of black-mustard seeds
2 Tbsp. ground cumin
2 Tbsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground turmeric
1 tsp. salt
1/4 tsp. ground black pepper
9 cups vegetable stock
1 Tbsp. lemon juice
Salt and pepper, to taste
1/4 cup chopped fresh cilantro for garnish
10 thin lemon wedges or slices for garnish

• Sort and rinse the peas and then cover with water and set aside to soak while preparing the other ingredients.
• Sauté the onions in the olive oil over medium heat for 10 minutes. Add the garlic, ginger, and mustard seeds and sauté for 3 minutes. Stir in next 6 ingredients, sautéing for 1 minute. Add the stock, prepared peas, and the lemon juice. Bring to a boil and simmer for 1 hour. Season with the salt and pepper.
• Garnish with the cilantro and a slice of the lemon or serve the lemon wedges on the side.

For the Flavor Booster:
1 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. minced ginger
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 cup water
2 Tbsp. fresh cilantro, chopped

• In a small pot or sauté pan, heat the olive oil. Sauté the garlic, ginger, coriander, and cumin until the garlic begins to brown.
• Add the water and cilantro and bring to a boil. Spoon into each serving of soup.

Makes 6 to 8 servings