2 cups of yellow split peas (or red lentils) (preferably soaked overnight)
4 small yellow onions, peeled and sliced
4 cloves of garlic, grated
1 inch knob of ginger, grated
2 carrots, peeled and chopped
2 celery, chopped
Juice of 1 lemon
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of curry powder
1 handful of fresh cilantro, chopped
!/2 teaspoon of coconut oil
Sea salt
Freshly cracked black pepper
1 jalapeno, deseeded (half for cooking, half for garnish)

In a large pot, add split peas and cover with 4 cups of water. Bring to a boil and then simmer for 20 minutes.

While split peas are cooking, in a separate small pot, heat 1/2 teaspoon of coconut oil. Add sliced onions, jalapeno and spices. Saute for about 10 minutes until onions are completely softened. Season with salt. Set aside.

After split peas have cooked for 20 minutes, add carrots and celery. Continue to simmer for another 10 minutes. Add half cilantro, lemon juice and onion mixture to pot. Season with salt and black pepper.

Serve in bowls with fresh cilantro, chopped jalapeno.