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Global Kitchen

A Cookbook of Vegetarian Favorites from The Expanding Light Retreat
by Diksha McCord (Blanche Agassy McCord)

Split Pea Soup

Diksha with bowl of soup

Delicious and satisfying, especially for a cool-weather meal.

Spring, Autumn, Winter
Serves: 3
Preparation time: 20 minutes    
Cooking time: 60–75 minutes   

Place in a large soup pot:

1 cup dry split peas
4 cups water
2 bay leaves
1 teaspoon salt

Bring to a boil, cover, and simmer for 45–60 minutes. (Stir often to keep split peas from burning or sticking to bottom of pot. A flame diffuser is helpful, too.) When split peas get soft, discard bay leaves.

Meanwhile, sauté until onions are translucent:

3 tablespoons canola or sun?ower oil
1 small onion, minced
3 cloves of garlic, peeled and minced


1 medium carrot, peeled and cut into half rounds
1 cup mushrooms, sliced

Sauté for an additional 5 minutes. Add sautéed vegetables to split peas and simmer together for 15 minutes.


2 tablespoons tamari or Bragg Liquid Aminos
1/4 teaspoon black pepper
salt to taste

Before serving, mix in:

1 tablespoon sesame seeds, roasted
2–4 tablespoons fresh parsley, minced

Serving idea: Excellent with Plain Rice, Basic Whole Wheat Bread or Whole Wheat Biscuits, and Potato-Garlic Spread.

See Also: Contents  Intro  

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