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1t Olive Oil
1 Onion (chopped)
4 Garlic Cloves (sliced)
1 Carrot (chopped)
4C Low-salt Vegetable Stock or Broth
4C Water
1C Dried Yellow Split Peas
1t Curry Powder
1t Ground Cumin
1/2 Bunch Parsley (chopped)

Heat oil in large saucepan over medium-high heat. Add onion; cook 5
minutes, stirring occasionally. Add carrot and garlic; cook until
softened, about 5 minutes. Add remaining ingredients, except
parsley; bring to a boil. Reduce heat; simmer uncovered 30
minutes; or until peas are tender. Ladle into shallow bowls;
garnish with parsley.

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