Split Pea & Rice Soup

Split Pea & Rice Soup
Superfoods for Children
Serves 4

2 cups split peas
1 quart water
2 Tbsp olive oil
2 large onions, chopped
1 clove garlic crushed
1 tsp cumin seeds
2 cups vegetable stock
2 tsp lemon juice
a heaping Tbsp cooked brown rice
black pepper
chopped cilantro

Rinse and drain the split peas. Put them in a heavy-bottomed saucepan with the water. Bring to a boil, reduce the heat, cover, and simmer for 1 hour.

When the split peas are nearly cooked, heat the oil in another heavy-bottomed saucepan or a flameproof casserole. Add the onions and garlic and stir-fry until softened but not browned. Add the cumin and stir-fry for a few minutes more.

Drain the split peas and return them to the pan. Add the onion mixture, vegetable stock, lemon juice and cooked rice. Heat through and season with the pepper. Serve the soup in individual warmed bowls garnished with the chopped cilantro.