Lemon cumin yellow split pea soup


3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.6
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.6 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 10.3 g
  • Protein: 9.6 g

View full nutritional breakdown of Lemon cumin yellow split pea soup calories by ingredient



Number of Servings: 6

Ingredients

    1 T oil\\
    1 med onion, chopped\\
    2 med carrots, diced\\
    2 large stalks celery, diced\\
    1 1/2 t cumin\\
    1 1/2 c yellow split peas\\
    5 c water (reduce to 4 c for thicker soup)\\
    2 inches ginger, peeled and minced\\
    1 bay leaf\\
    grated zest and juice of 1 large lemon\\
    1 1/2 t salt\\
    pepper\\

Directions

In rice cooker quick cooking cycle, heat oil. Add onion, celery, and carrot and saute about 5 minutes until onion clear. Add cumin. Cook until releases flavor. Add peas, water, ginger, and bay leaf into rice cooker. Cook on slow cooker function for 6 1/2 hours until split peas dissolve (or 8--10 hours on low in crockpot). Remove and discard bay leaf. Add lemon zest and juice, salt, and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user CHIGIRL410.

Member Ratings For This Recipe


  •  no profile photo

    O.K.
    I was really looking forward to making this soup. However, when I did, I followed the recipe exactly and I found the taste of lemon overpowering - to the point where I had to throw most of the soup out. - 4/21/11


  • no profile photo

    Incredible!
    Great tasting. I used a crock pot and this recipe is actually op page 40 of Not Your Mother's Slow Cooker Recipes for Two. - 1/10/11