Basic, Cheap and Vegetarian: Perfect for a Chilly Spring Evening

During these stressful times, dinner seems more important than ever. Here’s a heavy-duty soup that can be a main dish, especially with some garlic bread on the side.  Or it could be a hearty appetizer, followed by leftovers.  If you leave out the sausages, Spicy Split Pea Soup is perfect for vegetarians and anyone trying to limit meat consumption.

Spicy Split Pea Soup – serves 4-6 

2 tablespoons olive or canola oil
1 medium onion, cut into1-inch pieces
2 teaspoons chopped garlic
1 teaspoon ground coriander + more if needed
1 teaspoon ground cumin + more if needed
1 teaspoon ground ginger + more if needed
1 teaspoon salt
1/2 teaspoon ground cinnamon + more if needed
1/2 teaspoon black pepper + more if needed
1/4 teaspoon cayenne pepper
2 cups (16 ounces) dried split peas
6 cups water + more if needed
1 or 2 cooked sausages, thinly sliced (optional)
2 tablespoons lemon juice 

Heat the oil in a large pot over medium heat.  Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. 

Add the coriander, cumin, ginger, salt, cinnamon, black pepper and cayenne pepper and stir.  Then add split peas and water.  Bring to a boil, cover, turn down the heat to medium-low and cook for about 1 hour, or until the peas are soft.  Taste the soup, and if it’s not spicy enough, add 1/2 teaspoon coriander, cumin, ginger, cinnamon and black pepper, stir and return to a boil.  Stir in the sausage slices, if using. 

Split pea soup can be so thick that a spoon will just about stand up in it.  If you want to make the soup thinner, add more water, 1/2 cup at a time.  To make it thicker, continue cooking it for another 15 minutes with the lid off. 

Remove from the heat, add the lemon juice, stir and serve.

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