Chef/owner Marla Bernstein,
2 litres vegetable stock
1 stick celery, sliced thin
1/2 jumbo yellow onion, diced
1/2 cup dry green split peas
3/4 cup dry green lentils
1/2 cup dry small white navy beans
1/2 lb peeled carrot, chopped medium
3/4 tsp curry powder
3/4 tsp turmeric
1/4 tsp cumin
black pepper to taste
1. Add stock, celery, onions, peas, lentils, beans and carrots to a large pot, cooking at medium to high heat until boiling. Stir often.
2. Reduce heat to medium, while continuing to stir often, for about 20 mins. Maintain a slow boil.
3. Add curry powder, turmeric, cumin and black pepper. Spices can be adjusted to taste, as this recipe makes a very mildly spiced soup.
4. Simmer for another 40 minutes, while stirring occasionally.
Yield 5 servings.