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| Split Pea-Squash Stew with Basil and Serrano submitted by Mom Johnson |
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Description
A different version of the basic split pea soup recipe! Serve with a green salad and Naan bread or pitas!
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Directions
In a large pot, bring split peas, turmeric and 4 cups water to a boil. Lower heat and simmer, partially covered and cook for 15 minutes.
Add the squash, salt, sugar, and star anise. Bring to a boil, lower heat to a simmer and cook, uncovered until squash is tender, about 15-20 minutes.
In a small frying pan, melt the butter. When it stops foaming, turn heat to high, add the cumin seeds and cook stirring until browned and fragrant, about 2 minutes. Add the ginger and chilies and cook, stirring constantly another 2 minutes. Add the basil, stir to combine and cook until the basil is wilted.
Serve the stew hot with the spiced butter poured over each serving. Serves 4.
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Ingredients
 1 cup yellow split peas, rinsed and sorted.
1/4 tsp. tumeric
2 pounds butternut squash, peeled and cut into 1 inch cubes
2 tsp. salt
1 tsp. sugar
6 star anise pods
6 T. butter
2 tsp. cumin seeds
2-inch piece fresh ginger, grated
2 serrano chilies, halved, seeded and thinly sliced
12 large fresh basil leaves
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