Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, May 30, 2007

Prabhat's Soup

Jyoti's Tasty Tip:

This is one of my soup techniques where I cook my lentils or beans separately from my vegetable mixture and then combine them at the end. I want to have some control in the process and it works. This soup is splendid anytime of the year. I call it Prabhat's soup(that's my son's name) because the name means rising sun and to me it reminds me of the color of the sun, yellow, full of sunlight. If you haven't tried Indian soup, try this one and you'll be delighted like my avid customers.

Remember, it's all about the taste!   Chef Jyoti                                                                             Click image to enlarge


Makes 4 servings



1 1/2 cups organic split peas, sorted and rinsed
2 quarts filtered water
2 tablespoons organic extra-virgin olive oil
1 teaspoon brown mustard seed
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon cardamom powder
1 medium organic white onion, diced small
2 cloves organic garlic, minced
1 teaspoon organic ginger, grated
1 small organic carrot, diced small
5 organic roma tomatoes, diced small
2 cups organic broccoli, cut into flowerettes
4 organic shiitake mushrooms, coarsely chopped
1 teaspoon saffron thread
1 tablespoon vegetable broth powder
1/2 bunch organic cilantro, chopped
1 teaspoon sea salt and black pepper or to taste


  1. In a medium size soup pot, place split peas and water; bring to a boil and lower the heat . Let it cook, 25 minutes or until soft to mush. Set aside.

  2. In a skillet heat olive oil over medium heat. Stir in mustard seeds and the rest of spices until fragrant, one minute. Toss onions, garlic, and ginger. Cook until onions are soft.

  3. Add carrots, tomatoes, mushrooms, broccoli. and pinches of sea salt and black pepper. Cook and stir frequently until vegetables are tender, 3 minutes. Stir in saffron threads and vegetable broth powder.

  4. Transfer vegetable mixture to the soup pot. Bring to boil and simmer for 3 minutes. Add cilantro and taste and adjust seasonings if needed.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery