CULT MEMBERS RECIPES   

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LENTIL AND PEA SOUP   Serves 6 - 8

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

This recipe was donated by the curryholic. Larry Sharma  
 
 
 
 

Ingredients

• ½ cup of split yellow peas
• ½ tablespoon of crushed ginger
• ½ cup of split green peas
• 1 tablespoon of finely chopped cilantro (optional)
• 1 cup of red lentils
• 1 cup of broccoli stems (inner soft part), small cubes
• 1 onion finely chopped
• 1 pack of EasyCurry's Soup Mix
• 2 cups of small cubed carrots
• ½ tablespoon of crushed garlic
• 1 tablespoon of salt
• 2 cups of broccoli tips cut into small chunks
• 10 cups of water
• Hot chili peppers optional (for fiery curry)

Method

1. Wash the peas & lentils and drain out most of the water.
2. In a large pan, combine all of the ingredients except the broccoli tips.
3. Place the pan on high heat and cook until the soup is boiling. Lower the heat to medium and cover with a lid . Leave a little opening so that steam can escape. Stir occasionally.
4. Cook for 30 - 40 minutes or until the lentils and peas are almost dissolved and the soup reaches the thickness that you desire. Add more water if the soup is too thick.
5. Add the broccoli tips, stir, and turn off the heat. Serve in a soup bowl with rice or pasta or bread. Enjoy!