Split Pea and Cumin Soup

Heat oil in a large saucepan, sauté onion until soft. Add yellow split peas, water and salt. Cover, and cook for 50 minutes, stirring occasionally, or until peas are soft.
Remove lid, add remaining ingredients. Cover, bring to boil, reduce heat and simmer until vegetables are tender.
Serve hot with crusty wholegrain bread rolls. Serves 8.

Split peas are available dried and are best stored in an airtight container, in a cool dry place. Like lentils, they don’t require a pre-soaking step before cooking.
As a rule of thumb, 1 cup of dried legumes will yield at least 2 cups of cooked legumes.
It’s important to rinse your split peas and any other legumes thoroughly before use.

Health & wellbeing