Yellow Split Pea Soup with Burnt Onions and Yogurt

Courtesy Chef Anupy Singla

Ingredients:

- 3 Cups dried and skinned yellow split peas, cleaned and washed thoroughly
- 1 Medium yellow or white onion, peeled and coarsely chopped
- 9 Cups water
- 1 Tablespoon salt, plus more to taste
- 1/2 Cup burnt onions (instructions follow)
- 1 Cup plain Greek yogurt
- Black pepper to taste
- 1 Teaspoon ground, roasted cumin

Directions:

- Place the dried peas, onion, water, and 1 tablespoon of salt in the slow cooker.
- Cook on high for 3 1/2 hours. Reserve 1 cup of the soup, and using an immersion blender, puree the rest. (Alternatively, you can blend in batches in a regular blender) Return the reserved cup of soup and cook everything for another 30 minutes.
- In a small bowl, whisk together the yogurt, salt and black pepper to taste, and cumin.
- To serve, place a cup of the soup in a bowl and top with a teaspoon of the burnt onions and a teaspoon of the yogurt mixture.

Burnt Onions:
 
Finely chop 1 medium yellow or red onion. Heat 2 tablespoons canola oil, vegetable oil, butter, or ghee. Once the oil is hot, add the onions and cook until completely burnt and crisp. Stir frequesntly so it doesn't stick. Store in the refrigerator for up to a week.

Note: To make this dish in a 3 1/2 quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 5 cups!

Contact Us