A couple weeks ago I spent a weekend at friends’ house in New Jersey. To be precise, they have an amazing farm (no animal killing involved!) and my friend’s mom is a truly amazing cook! She fed us so well, I was hoping she would offer to move in with us in NYC 😉 In any case, the first day she mad this amazing split pea soup for lunch – I realized that I totally don’t eat enough split peas and how much I actually adore them. Her secret: a little bit of mustard! So below is my yellow split pea take on her delicious creation…
- 1 cup yellow split peas
- 4 cups veggie broth
- 1/2 cup wild rice mix
- 1/2 golden raisins
- 1 tsp cumin
- 1 tsp french mustard
- 1 pepper, chopped
- salt to taste (I used smoky salt from the Bretagne)
- In a medium pot, cook split peas for 30 minutes in 3 cups of veggie broth.
- Add pepper, mustard, cumin, salt and wild rice mix and add another cup of broth. Cook for 15-20 minutes more.
Serve with some raisins and pepper – tastes even better on the second day! 😉