Gingery split pea soup with toasted coriander from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 70) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute red lentils for split peas.

  • sfcarole on March 25, 2013

    It seemed a bit bland even though I added a bit extra coriander. So I doctored it up a bit with a 1/2 teaspoon each of ground ginger (there is fresh ginger in the soup), cumin, dried thyme and dried oregano. I would have used fresh thyme and oregano if I were starting at the beginning. The final result was quite nice.

  • sarahcooks on December 04, 2012

    Just okay. The lemon does go really well with the coriander, but I doubt I'd make it again when I have similar recipes I like more.

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