Although this is not the recipe Danar has been pressing for, this “soup” that eats like an entree is cheap, tasty, filling and healthy. Of course, you can have the soup without the curry and vice versa but the tastes are very complementary. I like to serve it with crusty bread with a little bit of dijon mustard toasted with cheese (something in a muenster or sharp white cheddar).
1c. diced onion
1c. thin-sliced celery
1 1/2 c. carrots
2 T. minced garlic
2 T. soy sauce
2c. (one sm bag) dried split peas
1 can chopped tomatoes
5 c. chicken/veg. broth
1 pint water
1 1/2 lbs. chicken breast, cubed
1/8 c. balsamic vinegar
1/4 c. lemon juice
1 T. Hot Curry Powder
Cook onion, celery and carrots over medium heat for about 5 minutes in large soup pot (do not cook in oil) stirring often so they do not stick or burn. Add garlic, soy sauce and red pepper flakes (opt.). Cook about 3 min. and add dried split peas. After a couple of minutes, when the split peas have been covered in the veggie-pepper-garlicky goodness, add the tomatoes and broth. Heat to boil, boil for 5 minutes or so and then reduce heat to simmer and cook for about an hour; stir often. Add a pint of water at this point and then simmer uncovered until the water is absorbed, about 1/2 an hour. Turn off heat and let cool for a bit and then blend until smooth. (I just use the blender.)
Curry Chicken:
Heat large skillet w/ a little bit of olive oil or non-stick spray or whatever then add the cubed chicken. After the chicken begins to cook a little bit, add the balsamic vinegar and stir. After a couple of moments add salt, pepper and lemon juice and cook for about 5 minutes. Add curry powder and cook uncovered until chicken is done and most of the liquid has been absorbed.
Reheat soup and spoon the chicken on top. mmm… reheats well for lunches.

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