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Benjamin W. Herila


Aarshe Saak

Makes about 8 servings.


1 onion (finely chopped)
2 cloves garlic (finely minced)
1 tbsp turmeric (ground)
1/2 lb. yellow split peas or lentils
6 oz. baby spinach leaves (finely chopped)
12 C. water
1 C. fresh mint (finely chopped)
2 Tbsp. flour or rice flour
2 Tbsp. lemon juice
olive oil
Sea salt and freshly ground pepper


(make meatballs)

Add the onion and garlic to the same saucepan and sauté until golden. Add the turmeric, split peas and water and bring to the boil. Reduce the heat and simmer for 20 minutes.

Carefully add the meatballs and spinach to the saucepan. Mix the plain flour with a cup cold water to make a smooth paste, and then slowly add it to the soup, stirring all the time to prevent it from going lumpy.

Stir in the lemon juice, season with salt and pepper and cook over a gentle heat for 20 minutes. Remove the soup from the heat and garnish with a little chopped fresh mint and serve immediately.

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