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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 148.4
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 107.9 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.8 g

View full nutritional breakdown of Thick Split Pea and Rice Soup calories by ingredient
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Thick Split Pea and Rice Soup

Submitted by: GRACIE55113

Introduction

Soooo tasty! The somewhat unusual combination of split peas and brown rice (in lieu of the more traditional lentils and rice) in a hearty, main meal dish soup, lightly spiced with garlic and curry, should appeal to both vegetarians AND omnivores! If the curry is too strong feel free to omit; or, if you love the Indian flair it adds, use up to three teaspoons!

Adapted from Fast Vegetarian Feasts by Martha Rose Shulman
Soooo tasty! The somewhat unusual combination of split peas and brown rice (in lieu of the more traditional lentils and rice) in a hearty, main meal dish soup, lightly spiced with garlic and curry, should appeal to both vegetarians AND omnivores! If the curry is too strong feel free to omit; or, if you love the Indian flair it adds, use up to three teaspoons!

Adapted from Fast Vegetarian Feasts by Martha Rose Shulman

Number of Servings: 6

Ingredients

    1 tbsp safflower oil
    1 medium onion, chopped
    1 medium carrot, sliced
    2 to 4 cloves of garlic, minced (3 used in calculation of nutrition information)
    1 to 3 tsp curry powder (optional; recipe is calculated using 1 tsp)
    2 cups split peas, picked and washed
    1 cup brown rice, washed
    8 cups water
    1 bay leaf
    salt and pepper to taste (nutrition facts use 1/4 tsp salt and 1/2 tsp pepper)

Directions

1. Heat the oil in a a large heavy-bottomed pot or dutch oven.
2. Saute the onion, carrot, half the garlic, and curry powder until onion is tender.
3. Add split peas, rice, water, and bay leaf; bring to boil.
4. Reduce heat and cover, simmering for 1 hour or until peas are tender.
5. Halfway through the cooking time add the remaining half of the garlic.
6. Be sure to check on the viscosity of the soup frequently as it cooks, adding more water if too thick.
7. Add salt and pepper to taste and enjoy!
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Diabetic Exchanges: 2 starch


Number of Servings: 6

Recipe submitted by SparkPeople user GRACIE55113.






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