Print
Email
Add a photoServings: 1
Ingredients
- 15 ml Extra virgin olive oil
- 1 x Onion, peeled and minced
- 1 x Clove garlic, crushed
- 1 tsp Cumin seeds
- 100 gm Carrots, peeled and minced
- 1 stk celery, minced
- 150 gm Yellow split peas
- 850 ml Vegetable stock
- 125 ml Buttermilk
- 15 ml Lemon juice
- Â Â Salt & freshly grnd biack pepper
- Â Â Fresh coriander to garnish
Directions
- 1. Heat the oil, add in the onion, garlic, cumin seeds, carrot and celery and saute/fry gently for 5 min. Stir in the split peas and cook for 2 min.
- 2. Add in the stock, bring to the boil and then simmer for 35-40 min till the peas are tender. Allow to cold slightly then puree in a food processor or possibly blender and return to the pan.
- 3. Add in the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1381g | |
| Calories 824 | |
| Calories from Fat 153 | 19% |
| Total Fat 17.42g | 22% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 3634mg | 151% |
| Potassium 2256mg | 64% |
| Total Carbs 129.52g | 35% |
| Dietary Fiber 43.3g | 144% |
| Sugars 34.89g | 23% |
| Protein 43.87g | 70% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
