Split Pea and Lentil Curry with Crispy Onions

We made this delicious soup while studying medieval monks and their migration to England.

1c yellow split peas, soaked overnight
1T olive oil
1 onion, finely chopped
3 cloves garlic, minced
1T grated gingerroot
2t cumin seeds
1t coriander seeds
1t mustard seeds
1/2t turmeric
1/2t cayenne pepper
1/2t ground cinnamon
1c brown lentils, picked over and rinsed
4c water or vegetable stock (add more if needed later in cooking)

Crispy Onion Topping

1T clarified butter
2 onions, paper thin slices

In a skillet, heat oil and saute onions till soft. Add garlic, gingerroot, cumin seeds, coriander seeds, mustard seeds, turmeric, cayenne and cinnamon and cook, stirring, for 1 minute. Add yellow split peas, lentils and water or broth and stir to combine.

Transer mixture to slow cooker stoneware, cover and cook on low for 6-8 hours.

To make Crispy Onion Topping: In a skillet, heat butter and add onions, stirring constantly until crisp brown. Ladle curry into bowls and top with onions.

Recipe is tweaked from Judith Finlayson's 150 Best Slow Cooker Recipes - my favorite CrockPot cookbook.