Sort and rinse one bag of green split peas. Bring to boil in enough vegetable broth to cover plus a couple of inches and cook about 45 minutes. Add more water/vegetable broth and chopped onion, celery, rainbow carrots, and cubed sweet potatoes (I leave the peel on carrots and sweet potatoes). I used garam masala, cumin, herbs, black pepper, and a bay leaf as seasoning, plus artisan salt to finish at the end of cooking. Done when peas and vegetables are tender. Best after resting. Even better the next day.
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