1 tb Vegetable oil

1 Onion; chopped

1 Jalapeno chili

-- seeded and minced 1 tb Minced fresh ginger

2 ts Ground cumin

2 ts Ground coriander

1/2 ts Turmeric

1/4 ts Ground cinnamon

7 c Water (or more)

1 lg Sweet potato; peeled, diced

1 1/2 c Dried yellow split peas

6 tb Nonfat yogurt

6 Lime slices

Fresh cilantro; chopped Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.

Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg

Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992) Typed for you by Karen Mintzias