Cream of split pea soup, leeks and cumin

Ingredients

  • 200 g dried split peas
  • 2 large leeks
  • 2 tablespoon(s) of neutral oil
  • 1 teaspoon(s) of cumin seeds
  • juice and zest of 1/2 organic lemon

  • yogurt and olive oil (for serving, optional)

Preparation

  1. Soak the split peas in plenty of cold water for at least 3 hours.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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