Makes 2 Cups
1 shallot, diced
2 T extra-virgin olive oil
1 T balsamic vinegar
1 C dried yellow split peas, rinsed*
4-6 C vegetable stock (or a bouillon with water)
1 1″ piece of kombu
1 bay leaf
1 t cumin
1/4 t cinnamon
3 1/4″ slices of fresh ginger
Sea Salt, to taste
1 t miso paste (optional)
1 t sesame seeds (for garnish)
1. In a saucepan over medium heat, add olive oil and then shallots and a pinch of salt. Sauté shallots for a few minutes until translucent and fragrant. Once they begin to caramelize, remove from heat and add balsamic vinegar. Return to heat.
2. Add yellow split peas, kombu, bay leaf, and spices, including ginger and enough stock/water to cover by a couple of inches. Bring to a boil and then reduce to simmer, covering partially. Let cook for about 40 minutes or until the peas are tender.
3. Remove from heat. With a slotted spoon, scoop out the split-peas (discarding ginger, bay leaf and kombu) and place in a blender. Reserve the cooking liquid to adjust the texture to your liking, but I found that the split peas soaked in a lot of the liquid so I didn’t need any extra. Add miso if using. Blend to your desired consistency.
4. Transfer to a bowl and sprinkle sesame seeds on top for garnish. (I was going to use tahini but after tasting it, I found it so yummy I didn’t want to add anything else to it…that’s the reason I had the sesame seeds ready for garnish;)
5. Enjoy with vegetable chips or crudité. Either way, enjoy!