15 Slow Cooker Recipes for the Week

Indian-Spiced Yellow Split Pea Soup (via Family Circle)

Makes: 8 servings

Prep: 10 minutes

Slow Cook: 5.5 hours on HIGH or 7 hours on LOW

Ingredients

2 cups yellow split peas, rinsed and picked over

5 whole cloves

1 cinnamon stick

1 ½ tablespoons unsalted butter

1 ¾ teaspoons ground cumin

1 teaspoon grated ginger

½ teaspoon ground turmeric

½ teaspoon mustard seeds

½ teaspoon ground coriander

1/8 cayenne pepper

½ cup light cream

2 teaspoons salt

1 teaspoon black pepper

4 cups cooked basmati rice (optional)

Directions

1. Combine 5 cups water, peas, cloves and cinnamon stick in slow cooker. Cover and cook on HIGH for 3 hours or LOW for 4 hours.

2. Remove the cloves and cinnamon stick. In a medium non-stick skillet, melt the butter over MEDIUM heat. Add cumin, ½ teaspoon ginger, turmeric, mustard seeds, coriander and cayenne to skillet and cook for 1-2 minutes, stirring constantly. Stir the spice mixture into slow cooker and cook for an additional 2.5 hours on HIGH or 3 hours on LOW.

3. Carefully puree soup in batches, stirring in the remaining ½ teaspoon of ginger, cream, salt and pepper just before serving. Serve over rice, if desired.