- 4 main-course servings
- 1 cup (plus additional) unsalted chicken stock (Swanson’s)
- 2 ¼ - inch-thick lemon slices, seeded, plus wedges for serving
- 11/2 tablespoons chopped peeled fresh ginger
- 11/2 tablespoons chopped garlic
- ¼ teaspoon ground turmeric
- 1/8 teaspoon garam masala
- 11/2 cups yellow split peas (101/2 ounces), picked over, rinsed
- 1 8 - ounce package Miracle Noodle rice
- 16 small cherry tomatoes, quartered (1 rounded cupful; about 6 ounces)
- 4 cups (packed) fresh spinach leaves (4 ounces)
- 1 tablespoon sunflower seed oil or safflower oil
- 11/2 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/8 to ¼ teaspoon dried crushed red pepper, for more or less heat
- 1 cup finely chopped shallots (about 4 ounces)
- 1 tablespoon tomato paste
- Combine 5 cups water, 1 cup stock, lemon slices, ginger, garlic, turmeric, and garam masala in a heavy large saucepan. Add split peas and bring to active simmer over high heat. Stir to blend. Reduce the heat to medium-low and simmer gently uncovered 45 minutes, or until the peas are tender and breaking down.
- Meanwhile, prepare the Miracle Noodle rice according to package directions, except boil 2 minutes, drain, and spread out on paper towels to dry. Coat a large nonstick skillet with nonstick spray. Add tomatoes. Toss over medium-high heat 2 to 3 minutes, or until tomatoes soften. Add spinach and toss 1 to 2 minutes, or until spinach wilts. Remove skillet from heat. Set aside.
- Heat 1 tablespoon sunflower seed oil in small nonstick skillet over medium-high. Add cumin seeds, mustard seeds, and crushed pepper. Toss 1 to 2 minutes, or until seeds start to pop. Add shallots; toss 5 minutes, or until shallots brown. Set aside.
- Remove soup from heat; discard lemon slices. Transfer 1 cup soup to a blender. Add tomato paste and ¼ cup additional stock. Blend until smooth. Scrape puree back into soup; rewarm over medium heat, stirring occasionally. Mix in Miracle noodle rice, tomato-spinach mixture, and shallot-spice mixture. Thin, if desired with additional stock by ¼ cupfuls. Season soup with 1 to 11/2 teaspoons kosher salt and ¼ to ½ teaspoon freshly ground black pepper. Ladle into bowls and serve with lemon wedges.
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