1 tbsp. oil
1 tsp. mustard seeds
1 tsp. coriander seeds, crushed
1 tsp. ground cumin
1 tsp. ground turmeric
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 clove garlic, minced
1 1/2 c. split peas
4 c. water
2 tbsp. lemon juice

In soup pot, heat oil over medium-low heat and add mustard seeds. Cover and heat until seeds pop, just for a minute or so. Add remaining spices and stir constantly for one minute. Add split peas and water. Bring to a boil. Boil gently about 30 minutes until peas are tender and mixture thickens.

Stir in lemon juice. May be served over rice. If less spicy "heat' is preferred, omit cayenne pepper and use only 1/2 teaspoon mustard seeds. Makes 4 cups, 150 calories per one-half cup serving.