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Recipe: Crockpot yellow split pea soup with cumin and lemon - Morgan Dawn Livejournal:The Here And Now
The Here And Now
morgandawn
morgandawn
Recipe: Crockpot yellow split pea soup with cumin and lemon
Crockpot yellow split pea soup with cumin and lemon

2 tablespoons unsalted butter
1 tablespoon olive oil
1 med yellow onion chopped
1 med carrot, peeled halved lengthwise and diced
2 large stalks celery chopped
1 1/2 teaspoons ground cumin
1 1/2 cup yellow split peas (green will work too), rinsed and picked over
5 cups water (I use chicken broth for more flavor; just keep an eye on the salt at the end especially if you're also adding ham)
Two 1-inch thick slices fresh ginger, peeled and minced
1 bay leaf
grated zest and juice of 1 large or 2 small lemons
1 1/2 teaspoons salt (or to taste)
1/4 teaspoon fresh ground pepper

you can also add your meat of choice here - ham or spicy chicken sausage. I usually use no more than 2 links of the chicken sausage and remove it from the casings so it spreads more evenly through the soup. You really don't need a lot of meat for this to taste good.

1. In large skillet heat butter and oil over medium-high heat. Add onion, carrot and celery and cook until tender (ca 5 min). Add cumin, cook another few minutes for spice to release flavor.
2. Place split peas, water/broth, ginger and bay leaf in slow cooker. Add cooked veggies and scrape the cumin soaked oil into crockpot with the spatula and stir to combine. Cover and cook low for 8-10 hrs (I often will go to high and cook for 4-5 hrs) until split peas are tender
3. Remove and discard bay leaf. Add lemon zest, juice and alt and pepper. Cover and cook 10 minutes longer. Serve

From a fairly practical crockpot cookbook: "Not Your Mother's Slow Cooker Recipes For Two" You can buy it here

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(Deleted comment)
morgandawn From: morgandawn Date: December 23rd, 2007 03:33 am (UTC) (Link)
we actually cannot eat a lot of the beans - the only ones I can handle are black beans and lentils. But thank you for thinking of Gerry - he says hi! :-)
barkley From: barkley Date: December 23rd, 2007 12:22 am (UTC) (Link)
This looks good. I'm saving it for future use!
just_ann_now From: just_ann_now Date: January 30th, 2010 10:13 pm (UTC) (Link)

*waves from lurkdom*

Ok, I don't even know how I came across this recipe, or how long I've had it in my memories, but I made it today (a snowy day; perfect) and it was wonderful. I love the lemony topnote, and then the way the cumin kicks in after. I added a bit of frozen chopped spinach at the very very end which pumped up the eye appeal too. Thanks so much for posting this!
morgandawn From: morgandawn Date: January 30th, 2010 10:49 pm (UTC) (Link)

Re: *waves from lurkdom*

heeee! If you like that one, Rachael Ray has a lemon risotto dish that I adapted for the crockpot. some people don't like the rice texture when it is slow cooked in a crockpot but I like it just fine.
http://www.foodnetwork.com/recipes/rachael-ray/lemon-risotto-recipe/index.html

I added cooked asparagus to boost the vitamin content. you can add most any other veggie.

I love our crockpot.

ps. if you're looking for other soup recipes Rachael Ray does a very nice spicy lentil soup that we make a lot.
4 comments or Leave a comment