Springtime... soup time! And green soup, to boot.
2 Tbsp extra virgin olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 inch piece of ginger, minced
8 cups vegetable stock
1 1/2 cups dry green split peas, picked over
1/2 tsp each: paprika, sea salt, fresh pepper
1 tsp lemon juice
In a soup pot, heat the oil and cook the onion, carrot, celery and ginger over medium heat, til soft. Add dry peas and stock. Bring to a boil, then reduce and simmer for half an hour. Add remaining seasonings and cook at least 15 minutes more.
Serve with a fresh salad. For a larger meal, serve over rice pilaf, or with a grain salad and mixed greens.
Serves 4 to 6.