Ingredients
15ml/1tbsp olive oil
1 onion, peeled and chopped
1 clove garlic, crushed
1tsp cumin seeds
100g/4oz carrots, peeled and chopped
1 stick celery, chopped
150g/5oz yellow split peas
850ml/1½pt vegetable stock
125ml/¼pt buttermilk
15ml/1tbsp lemon juice
salt & freshly ground black pepper
fresh coriander to garnish
Method
1. Heat the oil, add the onion,
garlic, cumin seeds, carrot and celery and sauté gently for
5 minutes.
Stir in the split peas and cook for 2 minutes.
2. Add the stock, bring to the boil and then simmer for 35-40 minutes
until the peas are tender.
Allow to cool slightly then purée in a food processor or blender
and return to the pan.
3. Add the buttermilk and lemon juice and season to taste.
Heat through gently, but avoid boiling.
Garnish with fresh coriander and serve with garlic bread.
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