moroccan split pea soup

I have to admit, when the pandemic started I gave into food hoarding a bit and stocked up on dried beans --- and now I'm finally trying to use them.

So I made this split pea soup to go with my Moroccan kale salad. It's a pretty amazing combo that I like to prep on Sunday for easy weekday meals.

This soup can be created vegan or vegetarian by taking out the bacon bits and using a vegetarian broth.

And if you don't have split peas, lentils also work and use whatever veggies you'd like. I don't always have celery on hand, so I'll tell you it's not a big deal to leave them out.

If you give this recipe a try, let me know what you think. I'd especially love to hear about vegan varieties to sub out the bacon bits.

xxoo -- chrisitne

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MOROCCAN SPLIT PEA SOUP

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INGREDIENTS

• 2 T olive oil

• 1 small/medium yellow onion, diced

• 2 medium carrots, diced

• 1 cup celery, diced

• 3 oz. bacon bits

• 1 T fresh turmeric, grated

• 3 t ground garam masala

• 1/2-1 T diced garlic

• 1 cup dried split peas

• 4 cups broth

• 1/4-1/2 cup raisins

INSTRUCTIONS

1. Dice veggies veggies

2. Add olive oil to pan big enough to hold 6 cups, then add veggies and cook about 10 minutes

3. Add bacon bits, split peas, raisins, spices and garlic and simmer for another 5 minutes

4. Add broth and simmer for an hour

5. Serve with bread and/or Moroccan salad