Ingredients:
2 cups split peas soaked in water overnight (will amount to about 4 cups soaked peas)
10 cups water
3 Tbsp. oil or ghee
2 tsp. cumin seeds
1 pinch red pepper
1/4 tsp. ground coriander
1/4 tsp. asafetida
2 tsp. basil
Pinch cloves
2 cups chopped vegetables
3 Tbsp. nutritional yeast
Instructions:
Boil first 2 ingredients over medium heat for about 11/2 hours. Do not remove lid until 11/2 hours are up. Toast next 7 ingredients together in small skillet and throw into the cooked soup. Turn off heat, add last 2 ingredients and let sit a while on burner.
