Jeweled Fall Split Pea Soup

I went shopping with the intention of making lentil soup and ended up with yellow split peas! I've never really used them, and decided it would be fun to make some split pea soup instead.  And, who doesn't love a good pomegranate?  I couldn't resist, so pretty!  I realize the spices on top of the garam masala seem redundant, and you could really just use more garam masala if you wanted.  It was great the next day as a cold dinner during class also.  I made it really thick, but you could probably use more water, or blend some of it to make it thinner and soupy-er. 

  

1/2 tbsp olive oil

1 1/4 cup yellow split peas

1 carrot, chopped

1 celery stalk, chopped

1/2 onion, chopped

1 tsp ginger

1 clove garlic

1/2 tsp garam masala

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp cinnamon

1/4 tsp sea salt

*salt & pepper to taste

1/2 red pepper, chopped

1 apple, chopped

2 tbsp pomegranate seeds

1. Cook the onions, carrots, garlic, ginger, and celery in oil, in a large soup pot, until slightly soft, then add spices, saute for another minute. 

2.  Add 6 cups of water, bring to boil, then lower heat and let simmer for 20-30 minutes.    

3.  While soup is boiling, in a separate pan, cook the red pepper and half the apple until slightly soft, but still crunchy.  

4.  About 5 minutes before cooking is finished, add the sauteed apple and pepper.  

5.  Serve, garnished with the remaining apple and pomegranate seeds.  

Makes 2 Full Servings, or 4 Small Servings

Nutrition Information (for 2 servings): 229.0 Calories;  1.0g Total Fat;  0.2g Saturated Fat;  0.0mg Cholesterol;  333.8mg Sodium;  46.8g Carbohydrates;  15.2g Fiber;  11.6g Protein. 

Today's CSotD:  O Valencia - The Decemberists