Serves : Makes about 8 cups

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 5 garlic cloves, minced
• 6 medium carrots, sliced
• 2 celery stalks, chopped
• 4 bay leaves
• 1 large bunch mint
• 1 bunch cilantro
• 1 teaspoon turmeric
• 1 teaspoon cumin powder
• ½ teaspoon dried chili flakes
• Salt & Freshly ground black pepper
• 8 cups vegetable stock or water
• 450-gram dried split peas

How to Make It

• In a large heavy pot, heat the oil over medium high heat until hot.
• Stir the onions, carrots, celery & garlic and sauté until just soft.
• Add 1/2 teaspoon each salt and pepper and cook, stirring, about 5 minutes.
• Stir in the chili flakes, cumin and turmeric powder and cook 1 minute.
• Pour in the split peas and stock or water add bay leaves,  bring to a simmer.
• Cook, stirring occasionally, until the split peas are very soft and falling apart
• Add in the cilantro and mint (leave some mint for garnish)
• Serve garnish with additional mint leaves and garlic croutons

Pita Garlic Croutons

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed garlic
• Dash of salt
• 1 large  pita bread round, split 

How to make

• Heat oven
• Combine oil, garlic and oregano, brush oil mixture over each pita bread circle.
• Cut each pita circle into bite-size pieces, and place on a baking sheet.
• Bake at 400° for 5 to 7 minutes or until croutons are golden brown