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+ | {{Wikifiedrecipe}} |
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− | ==Description== |
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+ | * 1 [[jalapeno pepper|jalapeno chili]] -- seeded and minced |
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+ | * ½ tsp [[ground turmeric|turmeric]] |
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+ | # Heat [[oil]] in heavy large saucepan over medium-high heat. |
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+ | # Add [[onion]] and [[chile]]; saute until tender, about 5 minutes. |
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+ | # Stir in [[ginger]] and next 4 ingredients and cook 1 minute. |
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+ | # Mix in 7 cups [[water]], [[sweet potato]] and [[peas]]. |
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+ | # Bring mixture to boil. |
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+ | # Reduce heat to medium-low, cover and simmer until [[potato]] and [[split peas]] are very tender, about 1½ hours. |
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+ | # Whisk soup vigorously for smoother texture. |
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+ | # Thin with additional [[water]] if necessary. |
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+ | # Season with [[salt]] and [[pepper]]. |
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+ | # (can be prepared 1 day ahead. |
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+ | # Refrigerate). |
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+ | # Return soup to simmer. |
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+ | # Ladle soup into bowls. |
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+ | # Top each with 1 tablespoon [[yogurt]], [[lime]] slice and [[cilantro]] and serve. |
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+ | == Nutritional information == |
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+ | Per serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg |
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+ | [[Category:Vegetarian Soup Recipes]] |
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− | * 1 jalapeno chili |
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+ | [[Category:Yellow split pea Recipes]] |
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− | * -- seeded and minced |
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+ | [[Category:Yogurt Recipes]] |
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− | * 1/2 tsp turmeric |
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− | Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-½ hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (can be prepared 1 day ahead. Refrigerate). Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve. Per serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg |
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− | ===Other links=== |
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− | ==See also== |
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− | [[Category:Recipes]] [[Category:Ovo Lacto Diet]] |
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Latest revision as of 17:26, 6 February 2011
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 jalapeno chili -- seeded and minced
- 1 tbsp minced fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp ground cinnamon
- 7 cup water (or more)
- 1 large sweet potato, peeled, diced
- 1½ cup dried yellow split peas
- 6 tbsp nonfat yogurt
- 6 lime slices
- fresh cilantro, chopped
Directions
- Heat oil in heavy large saucepan over medium-high heat.
- Add onion and chile; saute until tender, about 5 minutes.
- Stir in ginger and next 4 ingredients and cook 1 minute.
- Mix in 7 cups water, sweet potato and peas.
- Bring mixture to boil.
- Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1½ hours.
- Whisk soup vigorously for smoother texture.
- Thin with additional water if necessary.
- Season with salt and pepper.
- (can be prepared 1 day ahead.
- Refrigerate).
- Return soup to simmer.
- Ladle soup into bowls.
- Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.
Nutritional information
Per serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg