- 2 cups green split peas
- 6-8 cups water
- 1-2 TB. Sesame oil
- ½ tsp. mustard seeds
- 1-2 cups diced onion
- 2 ribs chopped celery
- 1 ½ cups diced carrot, yams, or pumpkin
- 1 ½ cups diced turnip
- ½ to one tsp. turmeric
- Dash of cayenne
- 1 tsp. cinnamon
- 4 crushed garlic cloves
- 3-4 TB. Sweet White Miso or Chickpea Miso** (or bouillon)
- Bay Leaf
- 1/8 cp. Fresh chopped parsley and/or sliced scallions
If split peas are soaked at least three hours, the cooking time can be cut in half.
Bring peas to a boil with small piece of kombu and a bay leaf. Cover and simmer.
Heat the oil in a skillet and fry the mustard seeds.
Add onion and remaining herbs and sauté for 3-4 minutes.
Next add celery, carrots and turnips. Sauté 5 minutes and add to peas.
Simmer until peas are cooked. Add miso and simmer five minutes more. Add chopped parsley and scallion for garnish. Cook 45-60 minutes if peas are not soaked.
**Miso comes in many varieties from meaty and savory to sweet and delicate. Lighter miso (as recommended in this recipe) are more sweet. Miso is high protein with a trace of vitamin B12; a live food containing lactobacillus that aids digestion and assimilation; creates an alkaline condition which promotes resistance to disease; treats and prevents radiation sickness; treats some types of heart disease and cancer; neutralizes some of the effects of smoking and air pollution. South River brand of miso is high quality and is made the traditional way.
Substitute bouillon for the water instead of using Miso. Imagine and Pacific liquid broths are very good. Rapunzel dried bouillon cubes are another favorite.
Don’t like split peas? Substitute lentils or mung beans and any other veggies you like.
NOTE: Adding kombu and bay leaf to beans and legumes makes them easier to digest and prevents digestive gas. Kombu is a sea vegetable that greatly increases the nutritional value of anything it is cooked with. It has no taste.