Yellow Spilt Peas Carrot Salad

My mother often has a Sunset magazine around her house and I'm pretty sure I got the original recipe from there.  I normally make this in the summertime, but it could easily be made any time of year!  We stuff it in pitas, eat it with crackers, spoon it over rice or quinoa.  It's delicious and fresh and uses yellow split peas, which have a wonderfully warm earthy flavor.  I've included an alternate dressing incase curry is not your thing. 

Yellow Spilt Peas Carrot Salad
Serves 6-8

• 3 cups yellow split peas
• 5 cups broth
• 1/2 cup lime juice
• 1 TBLS curry powder
• 6 cups thinly sliced rainbow carrots (2 lbs)
• 1 cups chopped cilantro
• 1 cup finely chopped kale
• 1/2 cup thinly sliced scallions
• 1/2 tsp each: S&P

-- Cook split peas until firm.  Mix lime juice and curry power with cooked split peas right away.  Let cool 15 minutes before adding the rest.  Stir gently to combine. 

Alternate dressing: 1 TBLS honey Dijon mustard instead of curry, and red wine vinegar instead of lime juice.