Part 62 (2/2)

1-inch cube fresh ginger, peeled

1 bay leaf

2 teaspoons dried thyme

1 teaspoon dried tarragon

teaspoon ground coriander

teaspoon ground c.u.min

1 (16-ounce) bag frozen green peas

2 roasted red reppers (page 33), cut into -inch pieces, diced

Freshly ground pepper

1 teaspoons salt, or to taste

PREHEAT A large stockpot over medium heat. Saute the onion 5 to 7 minutes, until softened. Add the carrots and celery, and saute for another 5 minutes until the veggies are soft and slightly golden.

Add the water, split peas, ginger, bay leaf, thyme, tarragon, coriander, and c.u.min. Cover, raise the heat to high to bring to a rolling boil, then lower the heat to medium-low and allow the soup to simmer, covered, for 45 to 50 minutes until the split peas turn soft and mushy.

Stir in the frozen green peas and diced roasted pepper. Cover, and raise the heat to bring to a boil again, then lower the heat and simmer for another 20 minutes, or until green peas are tender.

Remove the ginger cube and bay leaf. Allow to sit for 15 minutes before serving.

FRENCH LENTIL SOUP WITH TARRAGON AND THYME.

SERVES 8.

TIME: 1 HOUR.

This is the last lentil soup recipe you will ever need. Tarragon adds a wonderful peppery, licorice flavor that complements this soup like n.o.body's business. Just try to keep leftovers of this soup stored in the fridge-you will find yourself going back for more all night. After three helpings, keep the lid on it to retain some sense of dignity.

1 tablespoon olive oil

1 large yellow onion, diced

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