Description
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
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 7 cup water (or more)
- 1 large sweet potato, peeled, diced
- 1 1/2 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 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