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Yellow Split Pea-Coconut Soup
Posted By Cynthia Holzapfel On June 21, 2011 @ 3:22 pm In Lentils and peas,Warming Winter Soups | 1 Comment
Dishes in southern India frequently include the use of coconut. You can enjoy this soup recipe on its own or serve it as a South Indian “sambar” or “kootu” over rice. Recipe from Coconut Oil for Health and Beauty  by Cynthia and Laura Holzapfel (Book Publishing Co.), reprinted by permission.
Simmer the split peas in the water until soft and breaking apart, about 45 minutes.
Heat the coconut oil in a separate medium sauté pan, and add the turmeric, ginger, and cumin seeds, stirring until the seeds just begin to pop. Turn the heat down to low and sauté the chopped onion and garlic until lightly brown. Toss in the grated coconut and combine.
Add the sautéed mixture to the split peas, bring to a simmer, and serve.
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URL to article: http://www.vegkitchen.com/recipes/soups-for-all-seasons/winter-soups/yellow-split-pea-coconut-soup/
URLs in this post:
 Coconut Oil for Health and Beauty: http://www.amazon.com/exec/obidos/ASIN/1570671583/vegetariankit-20
 winter soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/winter-soups/
 recipes using healthy lentils and peas.: http://www.vegkitchen.com/category/recipes/bountiful-beans/lentils-and-peas/
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