This traditional favorite will warm up any tummy on a cold day! Green split peas are combined with carrots and ginger to create this wonderful combination of flavors. Add a fresh greens salad and some warm bread and you've got a fantastic dinner!
1 cup dry green split peas
5 cups of purified or bottled water ("FIJI" brand is best - never use tap water)
4 Bay leaves
1 cup diced onions
1/2 cup white wine
2 tsp. freshly minced garlic
1 Tbsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. freshly ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced red bell peppers
1/2 cup vegetable stock or boullion
1/4 cup fine ground fresh ginger
1/2 tsp. chili powder
1 Tbsp. freshly chopped basil
1. Cook the split peas in the water with the bay leaves until most of the water has been absorbed. (About 35 minutes).
2. While the split peas are cooking, braise the onions in a separate pot in the white wine.
3. Add the garlic, thyme, rosemary and black pepper to the pot with the onions.
4. When the onions become translucent, add the carrots and celery. Continue to cook until the vegetables are nearly done, still a bit ?rm.
5. Add the red peppers and the ginger and cook for 3 minutes.
6. Turn off the heat and put the peas to one side to cool.
7. When the peas are cooled, remove the bay leaves and run the peas through a blender or food processor.
8. Combine this with the vegetables and stir.
9. Gradually add the vegetable stock and the celery and the chili until you are satis?ed with the smoothness and texture.
10. Add the fresh basil and salt to taste.