Peas have starring role in tasty soup
Lentils excel in soups as they absorb other flavours readily and thicken well.
by Penny Oliver photography Devon Hart
41⁄ cups chicken or vegetable stock 1 cup split peas 1 cup frozen peas Grated rind of 1 lemon 2 tablespoons lemon juice 1. In a food processor pulse together the onion, garlic, chilli, ginger, of the herbs and 2 tablespoons of the oil to make a paste. 2. Add the remaining oil to a saucepan over amedium heat and cook the paste for 1 minute until fragrant. Stir in the mustard, cumin, stock and split peas and gently simmer for 35 minutes or until tender. 3. Add the frozen peas and cook a further 3 minutes until soft. 4. Remove from the heat and stir in half the remaining herbs. Process the soup to a smooth blend. 5. Stir in the lemon rind and juice. Serve garnished with the remaining herbs. Preparation time: 10 minutes Cooking time: 40 minutes Serves: 4