Directions

Optional: add a dollop of yogurt to each bowl of soup when serving

Begin the night before.

Rinse the dried peas in a strainer/colander and then put them into a bowl and cover with water.

Refrigerate for 12-24 hours to begin to soften the peas. Cut the stem ends off the jalapenos and split in half, lengthwise. Use a narrow spoon (an Ice teaspoon is ideal) and scoop out the membranes and seeds. Cut the peppers in half and slice each half into thin strips and finely dice the strips. Be careful not to touch your face/eyes after cutting the jalapenos, some are more potent than others. Set aside. Slice the peeled garlic cloves in half lengthwise. Lay each garlic half flat side down on the cutting board and cut into very thin slivers. Repeat with all the garlic cloves. Set aside. Using a vegetable peeler remove the peel from the lemon in 4-5 strips taking as little of the white pith as possible. (The pith can be bitter.) Set aside.

Toast the pumpkin seeds and coconut flakes. Toast each on a separate sheet pan. Preheat oven to 300- 325. Spread out the seeds and the coconut flakes on separate sheet pans and toast for 5 minutes or less. Check often. The coconut will brown quickly and faster than the pumpkin seeds. Set both aside to cool.

Drain the soaking split peas in a colander/strainer and set them aside. Begin making the soup. Set a soup pot/Dutch oven on a burner and heat 2-3 tablespoons of oil gently over low heat. Just warm up the oil, you don’t need it hot enough to sauté. Add the onions, celery, and carrots to the pot, along with a pinch of salt. Stir to combine. Turn heat to low and cover then pan. Cook at a low temp for 15-20 minutes, stirring often. Remove lid and add the garlic and jalapenos. Stir to combine and add a bit more oil if necessary. Add another pinch of salt along with the dried thyme leaves. Stir well. Cover pot and continue to cook for another 5 minutes or until the jalapenos and garlic become fragrant.

Add the drained split peas to the pot with the sauteed vegetables. Stir to combine and coat the peas with some of the fat and juices in the pot. Add enough cold water to the pot to cover the peas and vegetables by 2-3 inches. Add the lemon peel and 2 tablespoons of lemon juice. Bring the pot to a quick boil, reduce heat and simmer until peas are softened and soup has thickened. You may need to add more water while it is cooking. Try not to boil the soup, but rather to cook it gently over low heat. Remember it’s a long-cooking winter soup! And remember to stir often during cooking to keep the peas from sticking to the bottom of the pot.

To serve: First, taste the soup! Add more fresh lemon juice as needed. Add more salt and fresh ground pepper as needed. Using a fork or a pair of tongs, pull out and discard the lemon peel strips if you can. There is no harm in leaving them, they are very cooked and soft and curled-up by now. Portion the soup into warmed bowls, add a dollop of yogurt (if using) to each bowl and sprinkle

each bowl with some toasted coconut and pumpkin seeds.