(serves 8-10, freezes well too)

1 pound yellow split peas, soaked in water overnight

1/4 C olive oil
2 small yellow onions, diced small
2 red bell peppers, diced small
8 cloves of garlic, minced

1 T curry
1 T ground coriander
1 1/2 t cumin
1 T turmeric
1 t red pepper flakes

8 C vegetable or chicken stock
Juice of one lemon
1 t baking soda

1 – 5 ounce container of baby spinach
1 bunch of cilantro, finely chopped
2 – 15 ounce cans of garbanzo beans, drained and rinsed

2 t salt

In a large preheated soup pot, add olive oil. Once oil shimmers, add onions, bell peppers and garlic. Add a pinch of salt and pepper. While that is sautéing, drain your split peas in a colander and rinse. Once onions are translucent, add split peas to the pot along with about 2 cups of stock. Add curry, coriander, cumin, turmeric and red pepper flakes. Stir well to combine. Add remaining stock, lemon juice and baking soda. Bring to a boil. Lower heat and add spinach, cilantro, garbanzo beans and salt. Cover and cook over medium low heat until yellow split peas begin to soften and break apart.

The soup really shines after an overnighter in your fridge. Reheat and serve with a dollop of yogurt, chopped scallions and toasted almond slices. Some grilled naan makes a great accompaniment. Additional stock or water can be added if consistency is too thick.