Curried Yellow Split Pea Soup
|Olive oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Curry powder||2 1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Water||7 1⁄2 Cup (120 tbs)|
|Yellow split peas||1 1⁄4 Cup (20 tbs), picked over and rinsed|
|Swiss chard||1 1⁄4 Bunch (125 gm), chopped to make 4 packed cups (Or 1 Large Bunch)|
|Thin skinned potatoes||8 Ounce, scrubbed and cut into 1/2" chunks|
|Green apples||2 Medium, cored and cut into 1/4" pieces|
|Salt||1 1⁄4 Teaspoon|
Heat the oil in a Dutch oven over medium heat.
Add the onion and garlic and cook, stirring frequently, for 6 minutes, or until tender.
Add the curry powder and pepper and cook, stirring constantly, for 30 seconds.
Stir in the water and split peas and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 2 1/2 hours, or until the split peas are very tender and have dissolved.
Stir in the Swiss chard, potatoes, apples, and salt.
Cover and simmer, stirring occasionally, for 35 minutes, or until the potatoes are tender.