Reviewed: Oct. 24, 2009

My husband says 5 but I wasn't so impressed by this soup. The texture was really nice and the flavor as well. We added chopped parsley to the top and squeezed lemon juice over it as well. I felt like it was good for the first 10 bites but then became bland and heavy. Maybe I should have made it more liquidy? Overall, it was a nice soup and I will probably make it again in the future.

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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: Feb. 5, 2009

I made this in the crockpot, so the peas softened up beautifully and no mashing was required. I reduced the oil in the recipe to about 1/4 c. olive oil. I added a vegetarian bouillon cube. Otherwise, I used the ingredients listed. This was quite good (if a bit on the mild side), and everyone in the family ate theirs at supper. After it sits and thickens up, it really does make a nice spread for bread or crackers, too.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 31, 2009

Did not care for the taste or consistancy

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Mel_gizmo

Cooking Level: Beginning

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Reviewed: Oct. 22, 2008

My biggest complaint was the texture. It just seemed way to thick. I was constantly adding water, but it never seemed to be enough. I would possibly consider making it again for myself, but I would NEVER make it for guests.

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MADCOOKS

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Reviewed: Oct. 11, 2008

I loved this simple and quick soup. I used a ground Indian red pepper because that was all I had. I t was great! I will make this again!

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danib

Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 1, 2008

This was surprisingly easy to make and tasted authentic. I only wish mine was spicier...it will probably taste better the next day after it has thickened and the flavors have settled. I added some ingredients: coriander seeds, fennel seeds, lemon juice, minced ginger, chopped red onion, turmeric, red pepper flakes. I also used yellow lentils and dried parsley and dried chili powder instead of what the recipe called for.

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 18, 2008

Very good comfort food. The use of an immersion blender makes this recipe a BREEZE!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 25, 2008

This was great! I love split peas and this was a great way to cook them. I added some curry powder to suite my taste. Thanks!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Apr. 8, 2008

We enjoyed this a lot! I doubled the spices and added a sprinkle of turmeric and chili powder. I sauteed a small onion with the garlic and omitted the olive oil. Oh and I used vegetarian "chicken" flavored bouillon. Next time I might add some carrots but other than that it was perfect!

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Missy

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Reviewed: Mar. 3, 2008

This is so good, and very versitile,as alot of other reveiwers mentioned if you let this thicken to a pasted it's a great spread, really tastes good on toasted pitas with some feta. But as a soup it's equally amazing. The only reason i'm giving this 4 stars instead of 5 is because instead of water chicken broth is really essentail, it emboldens the flavors, and gives it a finished taste. Other than that this soup is perfect as is!

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gidget2100

Cooking Level: Intermediate

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Feb. 16, 2008

Wow! I really loved this. I did omit the oil though. It did get a little thick the next day so I dipped, more like scooped the soup up on garlic bread. That was really good. I added halved baby carrots for a little color and texture. They were great in there! My kids (2 and 1) loved it as well.

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ilovetocookyummyfood

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Reviewed: Feb. 7, 2008

Love the toasty garlic flavor in this soup. Very easy to make, too. I would suggest: more salt; if you can't find the dried pepper, 1/4 tsp cayenne works.

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B

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

For such a simple recipe, this rocked! I think next time, though, I'll add fresh cilantro in the last few minutes of cooking. Great soup!

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AustinJen

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Reviewed: Nov. 26, 2007

Great vegetarian soup that I intend to make again soon. Cheap and easy, with a subtle flavor blend. I served it last night with baked potatoes that had been rubbed in olive oil and sea salt, which made for a healthy, simple, tasty meal. I did make a few changes to the recipe entirely through my own errors - I was cooking too much at the time, and was distracted when I made the Bissara. But it turned out OK, and I liked the finished result so much that I am now determined to concentrate some evening soon and make this just as the recipe states. I subbed a half a cup of lentils for half a cup of the split peas, one T of chili powder for the dried chili, added half an onion, needed longer than one hour of cooking time, and omitted the vegetable oil. I used a hand blender, rather than a wooden spoon, to mash the peas - but I also used a spoon to mash additional peas in individual bowls, and it was much tastier this way. Thanks so much for sharing this recipe - I look forward to making it again.

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CURIALL

Cooking Level: Beginning

Home Town: Fowler, Indiana, USA

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Reviewed: Nov. 8, 2007

Tastes like split pea soup with an extra kick! I sauted chopped onions, garlic, and the spices prior to adding the water and peas.

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Oct. 4, 2007

This soup is wonderful and couldn't be easier to make! The flavor is very rich and the texture is perfect (I used a hand blender, right in the pot to puree). I used red pepper flakes instead of the dried red chili pepper. It did take a little longer to cook... and definitely needed more water during the cooking process. I ended up using low sodium chicken stock and kept adding it, as needed. I will definitely make this again. Thanks, Asma!

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VailValleyCook

Cooking Level: Expert

Living In: Edwards, Colorado, USA

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Reviewed: Oct. 3, 2007

as written, this would be too bland for my taste and I cannot see the sense in adding that much oil. With changes, this soup is delicious and so quick and easy. quickly sauteed 5 large cloves of garlic in a bit of EVOO, upped the cumin to 2 heaping measuring tsp., omitted the whole chili and added Tunisian ground chili powder, and used chicken broth instead of water. Used 3 cans chicken broth and 16 oz pkg of peas. It was thick but not overly so. I had an extra can of chicken broth that I added the next day, as it was thicker then. thanks for the easy recipe that is nice to use for a Ramadan dinner shorba.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 7, 2007

I was so disappointed! Bland bland bland. The cumin does give a little smokey flavor, but not enough....I wished there were some meat in it to give a deeper flavor. I added a tiny bit of liquid smoke, and some lemon juice to kind of brighten it. I think it needs more vegetables- like onion, carrot and celery, cooked with the garlic. Also, leaving the dried red chili whole added no heat whatsoever. Lastly, I wished I had used vegetable or chicken broth instead of plain water. I had such high hopes for this recipe, but none of us liked it. Sorry.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Aug. 26, 2007

I really liked this recipe. I omitted the olive oil (why is it in there?), but kept the vegetable oil to fry up the garlic. I also added a 14 oz can of crushed tomatoes in addition to the 6 cups of water. That was good, but it was still pretty thick at the end. Next time I think I might try a 28 oz can of chopped tomatoes. I also served this with cooked whole buckwheat.

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RachelS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Aug. 5, 2007

Delicious. The BEST split pea soup I've ever had. I will definately make this again.

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ldao

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