So life is good. The last two months were especially difficult for me, and part of that was the loss of a wonderful lady in July, my grandmother. She would have been 90 in October. Now that I’ve been starting to feel better again, my appetite has come back, and I’ve started on cooked food again. This recipe was made with lots of love for a very sick Thomas last week, and made from the split peas I inherited from my abuelita’s kitchen. She wasn’t a woman who had a lot earthly possessions, but what she did have was an extreme love for her family, and a strong desire to feed us whenever possible! So it’s extra nice that I’m able to produce a few last meals that still feel like they came from her, at least in part.
Easy Spiced Split Peas
1.5 c. split peas, rinsed
3-4″ piece of kombu, optional
6-8 c. of filtered water
2 “not beef” bouillon cubes
1 medium-large onion, chopped finely
3-4 carrots, chopped finely
1 red bell pepper, chopped finely
1 poblano pepper, chopped finely
1 tsp. liquid smoke
2 tsp. cumin
2 tbsp. curry powder
cayenne pepper, to taste
greens of your choice, optional
1. Throw rinsed split peas and kombu into a 5 qt. pot with water and turn the heat up to high.
2. Chop up everything else while your waiting for them to boil, and toss in as you go. Add in seasonings. Throw in some greens if you have some, or feel so inclined.
3. Drop heat to low, to simmer for 1 hour. As you stir the soup, the kombu will mash up and disperse. At this point everyone should be all cooked and happy, and your house should smell delicious.
Enjoy as a soup with some fresh baked bread, or as a stew over a nice simply cooked grain.