The fragrant aroma of a medley of ground spices is sure to get the taste buds ‘talking’ & your joints ‘smiling’ (anti-inflammatory properties). Make a batch on Sunday…then take some for lunch the next day. Even the kids will love it!!
150g dried soaked yellow split peas
600ml veggie stock
1 tsp ground cumin
1 tsp ground ginger
1/2tsp ground turmeric
Large pinch of fenugreek
Pinch pink Himalayan salt
Garnish with coriander leaves
Bring split peas to boil & cook covered for 30-40 mins, until tender
Rinse & drain peas, discarding the liquid
Purée the peas with stock in blender or processor
Melt butter in saucepan, & fry the ground spices over medium heat, stirring
Add pea purée to saucepan, season with salt bringing to a simmer
Garnish with coriander to serve, enjoy with a slice of crusty sourdough!