INGREDIENTS
1/2 tsp
Aleppo chili flakes
1
heaping cup Carrots or parsnips
1
heaping cup Celery
1 tsp
Coriander
4
Garlic cloves, fat rough
1 tsp
Italian herbs or herbs de provence, dried
1
Red onion
1
Red or yellow bell pepper
2 cups
Split peas
4 cups
Veggie or chicken broth
1 1/2 tsp
Kosher salt
1 tsp
Paprika, smoked
1 tbsp
Olive oil
1 tsp
Cumin
2 cups
Water