Yellow Split-Pea Soup with Sweet Potatoes and Kale

(recipe from fatfreevegan.com)

2 medium onions, chopped
1 1/2 tsp. whole cumin
1 tsp. black mustard seeds
1/8 - 1/4 tsp. canola oil
2 tsp. ginger paste or 1 Tbsp. finely minced fresh ginger
2 tsp. finely minced garlic
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water or broth
3 cups dried yellow split peas, picked over and rinsed
1 - 2 Tbsp. mild curry powder (to taste)
salt to taste
1 bunch kale

In a large pot, saute the onions with oil or cooking spray for about 5 minutes.  When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot.  Pour the canola oil over the seeds and stir them lightly.  As soon as the seeds begin to pop, mix them in with the onions.  Add the ginger and garlic, and cook for one more minute.  Add the sweet potatoes, water, split peas, and 1 Tbsp. curry powder.  Stir well.

Cover the pot and simmer until the split peas are tender and beginning to break down, about an hour.  Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.

While the soup is cooking, wash the kale and remove and discard the tough central rib.  Chop the leaves coarsely.  When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick.  Cover the pot.  For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup.  For kale that is more tender, you may return the pot to low heat for 10 minutes.

(I couldn't find yellow split peas in Whole Foods Market!!  So I used green split peas.  This soup is not exciting, but it is hearty and satisfying.  The sweet potatoes and kale add a little interest.)