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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |