Wash peas. Add to water or stock in a 3-quart soup pot. Bring to a boil and cook on low heat for 45 minutes, half covered with a lid, stirring occasionally.

Heat the oil in a fry pan and saute the onions, garlic, and ginger until lightly browned and tender. Add to split peas along with all the remaining ingredients. Lower heat to simmer, cover, and continue to cook 30 minutes more, stirring occasionally.

Per serving: 52 Calories; 5g Fat (78% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 462mg Sodium