Split Pea Soup

Soak yellow split peas in water while you prepare and chop the vegetables, about 15 to 20 minutes.

Warm vegetable oil in a saucepot over medium heat. Stir in red onions (diced), garlic (minced),  finely minced ginger, ground cumin (optional), turmeric, and a few pinches of salt and black pepper. Sauté until softened, about 7 minutes, stirring frequently.

Rinse and drain split peas; add to the pot together with assorted diced root vegetables such as carrots, squash, and sweet potatoes. Pour in water and cover. Bring to a boil over high heat, then decrease to low and simmer, partially covered, for 20 minutes or until the split peas and vegetables are tender. Adjust for salt and serve with freshly cracked black pepper. Serve with pita bread, if desired.