Should be easy to make vegan!
Yellow split pea soup with cumin and lemon
1.5 cups yellow split peas, sorted and rinsed
5 cups water (I used 4)
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
1 yellow onion, finely chopped (I used 1.5)
1 small carrot, peeled and finely diced (I used 2)
2 stalks celery, diced or thinly sliced (I used 4)
2 1 inch thick slices of fresh ginger, minced
1.5 teaspoon salt
1.5 teaspoons ground cumin
Grated peel and juice of 1 or 2 lemons
Freshly ground black pepper
1. Heat the butter and oil together. Add the onion, carrot and celery and sautee until soft. Add the cumin and give it another couple minutes to soak up the flavor. Scrape everything into the crock pot.
2. Add the peas, bay leaf, water and ginger to the crock pot and stir. Cook on low for 8-10 hours or until the peas are tender.
3. Remove the bay leaf and add the lemon and lemon zest. Add salt and pepper to taste and cook for a few more minutes.
4. Serve with a dollop of spicy lemon yogurt and naan or basmati rice. I added some corn starch slurry to thicken it up a little.
Spicy Lemon Yogurt
1c thick plain yogurt (I used fat free greek)
1/4tsp ground coriander
1/2tsp lemon zest
Pinch of cayenne pepper
Pinch of salt