EXOTIC NILE RIVER SPLIT PEA SOUP

Steps:

• Heat 1 tbls. oil in heavy pot on medium high heat.
• Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
• Saute onion and garlic until softened in remaining 1 tbls. of oil.
• Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
• Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).
• Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
• If you like your soup thin, add more stock.
• Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
• Season if you have not already added the salt and pepper.
• Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
• Serve with a dollop of sour cream.
• This recipe may be doubled.
• Enjoy!
• For a variation, substitute lentils for split peas.