Curried Split Pea Soup

This is a recipe I initially got from a Dr. Oz book (YOU on a Diet).  It started out as an okay recipe but I played around with it until it satisfied my Indian food cravings.  Increasing the lentils and pureeing the soup added creaminess, and, thanks to the extra vegetables and spices, the flavor is much more dimensional.   Sorry Dr. Oz.

1 T olive oil
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
2 c red lentils or yellow split peas
32 oz chicken broth
approximately 32 oz water
1 1/4 tsp. curry powder, divided
1 1/4 tsp cumin, divided
salt and pepper, to taste
chopped parsley or cilantro for garnish (optional, but it's pretty)


Saute vegetables (except parsley) in olive oil until soft and onions begin to turn slightly translucent.  Add chicken broth, 1 tsp cumin and 1 tsp curry powder, and lentils.  Bring to a simmer and cook for 30-45 minutes, adding water periodically as lentils soak up the liquid.  You want a slightly runny soup.  When lentils are tender, throw the entire concoction in a blender (if you have a "boat motor" it's much easier) and puree until smooth and creamy.  Add the remaining 1/4 tsp of cumin and 1/4 tsp of curry powder and black pepper.  Add salt if necessary. Serve with chopped parsley or cilantro (I prefer cilantro...and a little chopped tomato.  Yum!)