I have a subscription with WW magasines. I love their recipes. I found this one in the
January/February 2009 issue.
1 pound package dried split peas, picked over, rinsed, and drained
4 tsp of olive oil
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
3 garlic cloves, finely chopped
1 tbsp of curry powder
4 cups of chiken broth
2 cups of water
1 bay leaf
1/8 tsp of cayenne ( i used 1/2 tsp of red flakes and 1 tsp of red pepper powder)
1/2 cup of shredded parmesan
1. Bring the peas and enough cold water to cover by 2 inches to a boil in a saucepan. Remove the pan from
heat. Cover and let the peas soak, about 1 hour. Drain.
2. Heat the oil in a large saucepan over medium-high heat. Add the onions, carrots, and celery; cook stirring occasionally, until softened, about 5 minutes. Add the garlic and curry powder; cook stirring frequiently,
1 minute. Stir in the drained peas, broth, water, bay leaf, and cayenne; bring to a boil. Reduce the heat; cover
and simmer, stirring occasionally, until the peas are tender, about 1 hour.
Per serving (1 cup): 288 cal = 5 points