Moroccan pea soup

Ingredients for 4 servings:

• 250 g yellow split peas
• 4 tbsp sesame oil or rapeseed oil
• 100 g onion(s), cleaned, finely diced
• 150 g carrot(s), cleaned, finely diced
• 100 g celery, cleaned, finely diced
• 3 clove(s) garlic, coarsely chopped
• 30 g fresh ginger, finely chopped
• ½ tsp cumin, freshly ground
• 1 tsp curry powder
• 3 tbsp tahini
• 1 liter chicken broth
• 3 tbsp lime juice
• 2 tbsp, heaped mint, fresh, finely chopped
• 2 tbsp, heaped parsley, freshly chopped
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 45 minutes

simple and flavorful

Soak the peas overnight. Then place them in a sieve and rinse. Heat the oil and fry the onions until golden brown. Add the carrots, celery, peas, garlic, and ginger and sauté for 2-3 minutes, stirring occasionally. Deglaze with the chicken stock and simmer gently for about 75 minutes, until the peas are tender, then puree with a hand blender. Stir in the cumin, curry powder, mint, and tahini paste. Bring to a boil and season with salt, pepper, and lemon juice. Ladle onto plates and sprinkle with parsley.