East African Pea Soup

(Compliments of Jesse Clark)


1c dried split peas**                          
1 tsp ground coriander
5c water                                            
1 tsp ground cumin
2c chopped onion sautéd             
1/4 tsp ground cardamom
1/4 c safflower oil                            
1/8 tsp ground cloves
1/2 tsp grated fresh ginger            
1/4 tsp cinnamon
1/8 tsp ground chile pepper         
1 tsp turmeric
1c cooked millet
2Tbsp lemon juice

Saute onions and stir in spices.  Add water and split peas.  Bring to a boil and simmer for 1 hour.  Stir in millet and lemon juice.

*OR Combine sauted onions and spices  with split peas, and water in crockpot on high for 6 hours.  Stir in millet and lemon juice.

**All lentils and split peas cook well in a slow cooker.  Per one cup of dried legumes add 5c-6c liquid and cook on high for 6-8 hours