Leslie Ann Berg, MSPH


There’s nothing more comforting than a warm bowl of soup on a cold day – well, maybe a glass of red wine, but we’re talking food here! Split peas are a member of the legume family and are a great source of fiber that can help grow your gut garden. This versatile dish can be made as a liquid for soup, or a thicker consistency for dal, which can be served over rice or quinoa. *SERVES 8 Ingredients 1 pound yellow split peas, rinsed and drained 8 to 12 cups low-sodium chicken or vegetable broth, depending on the desired consistency 4 large cloves garlic, minced 1 medium yellow onion, minced 2 cups coconut milk (optional) 3 scallions, chopped 1 jalapeño pepper, seeded and diced 1 sprig of fresh thyme 1/2 teaspoon cumin Freshly ground black pepper to taste Flat-leafed parsley (optional for garnish) Roasted red pepper pieces (optional for garnish)…