This is a very easy vegetarian dish. I like to serve it with pita/flat bread and a dollop of lowfat sour cream. The recipe calls for the Grit Indian Spice. It is worth it to go ahead and make the spice mix. You can use it over and over again. I got this recipe from "The Grit Restaurant" Cookbook in Athens, Georgia

1 pound dried split peas, rinsed
2 quarts water (64 ounces)
1 small or 1/2 large yellow onion, finely chopped
2 teaspoons minced fresh garlic
1 1/2 teaspoon salt
1 1/2 teaspoon curry powder
1 1/2 teaspoon Grit Indian Spice **

Combine all ingredients in a large stock pot. Bring to a boil, stirring frequently . Reduce heat and simmer for 1 hour, stirring frequently. When consistency is creamy and split peas have lost their body, soup is done.

For a creamier result, puree cooked soup in a blender or food processor. Reheat and serve immediately in warmed bowls.
Yield: 6-8 servings

**
Grit Indian Spice
4 tsp. curry powder
4 tsp. cumin powder
3 tsp. turmeric powder
3 tsp. granulated garlic
3 tsp. coriander powder
3 tsp. cayenne powder
2 tsp. paprika
1 tsp. ground ginger
1 tsp. cinnamon
1/3 tsp. ground nutmeg
1/3 tsp. ground clove

Combine well and store in an airtight container.
Yield: 2/3 cup

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