In Morocco, we use dry split peas or dry feva beans to make this soup. It does take more time since you have to soak them over night and cook them for about 1 hour. The closest I found to this soup is red lentil soup with no soaking and less cooking time. I hope you will like it.
Ingredients: (Serves 4)
1 cup of red lentils
2 carrots, peeled and grated
1 medium onion, chopped
4 cloves of garlic
1 tablespoon of olive oil
1 teaspoon of cumin seeds
Salt to taste
4 cups of water
First, rinse the lentils under cool water.
Add the first 4 ingredients to a large pot; cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and carrots are tender.
Turn off the heat and set aside.
Heat the olive oil in a small frying pan over high heat. Once the oil is hot add the cumin seeds and salt; stir constantly until the cumin has released its fragrance, for about 1 minute.
Combine spice mixture with the lentils.
Puree the soup in a blender to desired texture.
Return soup to the pot to warm up and season if needed with more salt. I like to add more cumin and some cayenne pepper.