1 tbsp NOMU Extra Virgin Olive Oil
1 onion, chopped
1 tsp NOMU Ground Cumin
1 tsp NOMU Ground Coriander
Pinch NOMU Ground Cinnamon
½ tsp NOMU Spicy Chilli Grinder (optional)
1 heaped tsp fresh ginger, grated
1 clove garlic, crushed
1 tbsp NOMU Chicken or Vegetable STOCK, dissolved in 800ml hot water
500g yellow split peas
NOMU Sea Salt and NOMU Black Pepper
Pinch of sugar
Squeeze of fresh lemon juice
Fresh coriander leaves, to garnish
In a large pot, heat the Olive Oil over medium-high heat. Once hot, add the onion, cumin, coriander, cinnamon and a grinding of NOMU Spicy Chilli to taste. Fry the onions for about 5 minutes or until soft and translucent. Add the garlic and ginger and fry gently for a further 3 minutes or until cooked through.
Add the prepared stock and split peas and stir to combine. Cover with a lid and leave to simmer gently over low heat for 1.5 hours or until the split peas are cooked through. If needed, add a little extra water or stock to the soup if it becomes too thick during the cooking process.
Season to taste with Salt, Pepper, sugar and a squeeze of fresh lemon juice. Remove from the heat and blend to your desired consistency.
Serve with a drizzle of Olive Oil, fresh coriander leaves and warm crusty bread straight out of the oven.
*Recipe by Sarah Graham
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, chopped
1 tsp NOMU Ground Cumin
1 tsp NOMU Ground Coriander
Pinch NOMU Ground Cinnamon
½ tsp NOMU Spicy Chilli Grinder (optional)
1 heaped tsp fresh ginger, grated
1 clove garlic, crushed
1 tbsp NOMU Chicken or Vegetable STOCK, dissolved in 800ml hot water
500g yellow split peas
NOMU Sea Salt and NOMU Black Pepper
Pinch of sugar
Squeeze of fresh lemon juice
Fresh coriander leaves, to garnish
In a large pot, heat the Olive Oil over medium-high heat. Once hot, add the onion, cumin, coriander, cinnamon and a grinding of NOMU Spicy Chilli to taste. Fry the onions for about 5 minutes or until soft and translucent. Add the garlic and ginger and fry gently for a further 3 minutes or until cooked through.
Add the prepared stock and split peas and stir to combine. Cover with a lid and leave to simmer gently over low heat for 1.5 hours or until the split peas are cooked through. If needed, add a little extra water or stock to the soup if it becomes too thick during the cooking process.
Season to taste with Salt, Pepper, sugar and a squeeze of fresh lemon juice. Remove from the heat and blend to your desired consistency.
Serve with a drizzle of Olive Oil, fresh coriander leaves and warm crusty bread straight out of the oven.
*Recipe by Sarah Graham
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