Spicy kale and split pea soup
2 garlic cloves
1 T. (15 g) curry powder
1 t. (5 g) each cumin seed, fenugreek seed, coriander seed, garam masala powder
1/2 t. (2 g) each mustard seed, fennel seed, cardamom seed
14 oz. (400 g) fire–roasted canned tomatoes
6 C. (1.4 l) low-sodium vegetable broth
5–6 C. (1.5 k) chopped kale
2 C. (450 g) yellow split peas
Wash the kale and shake dry. Chop the kale into 1″ (3 cm) pieces.
Pick over the split peas to remove any pebbles or bruised peas. Rinse in a colander.
Remove the skin from the onion and garlic cloves. Mince the garlic cloves and dice the onion into small pieces.
In a small, dry skillet, toast the spices over medium heat for about 5 minutes.
In a large soup pot, heat about 1 T. (15 ml) of olive oil. Add the onion and garlic and sauté for 5 minutes. Add the toasted spices, stir, and cook for 2 minutes more.
Use some of the broth to rinse out the skillet, if any spice powder stuck to it. Add the tomatoes, broth, split peas, and kale to the soup pot and stir to combine. Bring to a boil.
Stir again, put on the lid, and turn down the heat to a low simmer. Cook for approximately 2 hours, until the peas are soft. Add salt to taste. Serve as a soup, or over cooked brown rice or another grain for a hearty meal.
Notes: You can also use regular low-sodium (or no-salt-added) diced canned tomatoes. Low-sodium chicken broth can be substituted for the vegetable broth.