This is a great soup. Spicy and rich tasting but low in calories. Easy to make too. It can be made thick and served as a dal over rice. Use more or less curry powder depending on taste. I like it with naan, I get frozen at the grocery store. It heats in a minute or two.
Curried Split Pea Soup
2 Tablespoons unsalted butter
1 onion chopped
2-3 garlic cloves minced
1 Tablespoon ground cumin
2-3 Tablespoons curry powder
1 Serrano chili seeded and minced
2 cups split peas
4 cups chicken stock
1-2 handfuls baby spinach
1. Sauté the onions in the butter in a Dutch oven until wilted. Add the garlic, cumin, curry powder and Serrano stirring till fragrant, about 30 seconds.
2. Stir in the split peas and chicken stock. Bring to a boil. Reduce to simmer for 35-35 minutes so peas are cooked.
3. Blend to desired consistency with an immersion blender, adding water if needed.
4. Stir in spinach. Serve when the spinach is wilted. Garnish with lemon.