Ingredients
- 200 g dried split peas
- 2 large leeks
- 2 tablespoon(s) of neutral oil
- 1 teaspoon(s) of cumin seeds
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juice and zest of 1/2 organic lemon
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yogurt and olive oil (for serving, optional)
Preparation
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Soak the split peas in plenty of cold water for at least 3 hours.
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Cut the leeks to separate the white from the green. Save the white for another recipe. Separate the green leaves, rinse them then finely slice them.
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Heat the oil in a large casserole dish. Add the chopped greens and cumin seeds. Brown them for 5 minutes over medium heat, stirring regularly.
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Drain the split peas, pour them into the casserole dish with 2 liters of water. Add salt and pepper and cook for 1 hour over low heat.
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At the end of cooking, add the lemon juice and zest, then mix well. Adjust the seasoning if necessary and serve hot, with a spoonful of yogurt and a drizzle of olive oil.