DAN”S VAGAN SPLIT PEA SOUP by CHEF DAN serves 30-40
INGRESIENTS:
2 tablespoons olive oil
2 onions, chopped
4 bay leaves
8 garlic cloves, crushed
4 cups dried split peas
1 cup barley, roasted in a dry pan for about 5 minutes
3 teaspoons salt
24 cups water
8 carrots, chopped
6 stalks celery, chopped
8 potatoes, diced
1 tablespoon black mustard seed, ground in a coffee grinder
1 tablespoon cumin, ground in a cofee grinder
1 tablespoons turmeric
1-1/2 tablespoons coriander, ground
1/4- cup lemon juice
1/4- cup Italian seasoning
DIRECTIONS:
1. In a stock pot over medium heat, sauté the oil onion, bay leaves, and garlic for about 6-8 minutes.
2. Add the peas. Roasted barley, salt and water.
3. Bring to a boil and reduce heat to low.
4. Simmer for 2 hours, stirring occasionally.
5. Add the carrots, celery, potatoes,mustard seed, cumin seed, coriander ground, tumeric, and lemon juice with fresh ground black pepper.
6. Simmer for another hour, and enjoy.
ENJOY DAN: P.T.L.
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