• 2 Tbs. canola oil
• 1 onion, chopped
• 5 cloves garlic, crushed
• 1/4 tsp. turmeric
• 1/2 tsp. garam masala, or other curry powder
• 1/4 tsp. black mustard seeds
• 1/4 tsp. ground cumin
• 1/8 tsp. cayenne
• 2 quarts vegetable stock
• 2 cups dried yellow split peas, rinsed
• 1-1/2 cups kale, chopped
• 2 Tbs. fresh ginger, grated, or more to taste
• 1/4 cup fresh cilantro, chopped

Heat oil in a heavy stock pot over medium high heat. Sauté next 7 ingredients 3-4 minutes, stirring occasionally, until onion softens. Add stock and split peas. Bring to a boil. Reduce heat to low. Cover partially and simmer 45-55 minutes until peas have softened, skimming off film as it forms. Stir in remaining ingredients and sea salt to taste and serve.

Per serving: calories 456, fat 9.5g, 18% calories from fat, cholesterol 0mg, protein 26.4g, carbohydrates 69.6g, fiber 26.6g, sugar 11.2g, sodium 570mg, diet points 5.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 4.0, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 1.0

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