We have been enjoying so many of the foods prepared by an Iraqi family whom we have had the privilege of getting to know lately. Their family usually breaks their fast each evening during Ramadan by eating a date, then they proceed to a soup- often a lentil soup. My friend's version is often made with very tiny vermicelli pieces. Although they typically use red lentils, which are so good, I had some yellow split peas that I was wanting to use. I like the creaminess that comes with using split peas. Even though they eat this as a starter, I love this soup as the main course in the cold winter.
Makes about 3-4 servings.
- 1 large onion, diced small
- 2 cloves garlic, minced very small (my addition)
- 1 cup yellow split peas
- 6 cups water
- 1-2 cubes chicken bouillon/flavoring
- Adobo seasoned salt with cumin (or salt) to taste
- 1/4 tsp black ground pepper
- 1 tbsp dried parsley
- 1 tsp curry powder
- approximately 1/2 cup vermicelli, broken into small pieces, approximately 1-2 inches
- added water as needed
- Sort the peas- pulling out the things not edible, then rinse well.
- In a large pot, sauté onion and garlic in 1-2 Tbsp oil until turning a golden brown.
- Add in rinsed peas, water, salt, pepper, parsley and bouillon to a boil and then lower the heat to medium-low.
- Continue cooking in this way until split peas are soft and turning creamy- about 1 1/2- 1 3/4 hours, stirring occasionally.
- Add the curry powder and additional water if needed to make it the proper soup consistency.
- Add the vermicelli and continue to cook until the pasta is soft. It is then ready to serve.
This soup is also wonderful over warm rice.