1. Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and saute gently for 5 minutes. Stir in the split peas and cook for 2 minutes. 2. Add the stock, bring to the boil and then simmer for 35-40 minutes until the peas are tender. Allow to cool slightly then pur?e in a food processor or blender and return to the pan. 3. Add the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.
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|Serving Size: 1 Serving (1263g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 51 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 5.2mg||2 %|
|Sodium 3874.5mg||134 %|
|Potassium 826.4mg||22 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 39.5g|
|Protein 17.5g||25 %|
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Calories per serving: 318
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