This Vegan Split Pea Soup is a delicious take on an Indian lentil curry. It’s easy to make, full of vegetables, and bursting with flavor.
Some people bake cookies when it snows. I am not one of those people.
Instead, when I’m stuck at home, happily watching the snow fall from the sky– I like to make soup. Two weeks ago, I made my mom’s recipe for cabbage soup, and this morning, I made a steaming pot of split pea soup.
But, I don’t want to eat traditional, bacon-filled split pea soup.
Instead, I make my Vegan Split Pea Soup with warming Indian spices and fire-roasted tomatoes. And then the husband and I devour it all!
What are split green peas?
Split peas are legumes. They’re a type of pea that’s grown specifically to be dried, but are related to the peas you’d buy in the produce aisle.
If you like eating other dried legumes– like lentils– you’d probably like split green peas!
How to Make Vegan Split Pea Soup
To make this easy vegan soup, you’ll need garam masala– an Indian spice blend. You can probably find garam masala at your regular grocery store with the spices. If they don’t have it, try stores with a larger spice selection (like Whole Foods), or check the recipe card for an easy way to make your own garam masala.
Start cooking your soup by sautéing onions and carrots with the spice mixture. Then, add some fire-roasted tomatoes, and simmer everything for a few minutes.
Add the split peas and water, and let everything simmer until the veggies are totally softened and the split peas are cooked through. Eat this spiced soup while you watch the snow fall (or melt), and stay warm this winter!
Vegan Split Pea Soup
This Vegan Split Pea Soup is a delicious take on an Indian lentil curry. It's easy to make, full of vegetables, and bursting with flavor.
- 1 TB olive oil
- 1 onion, diced
- 2 TB garam masala (See Recipe Notes)
- 1/2 tsp cayenne pepper
- 1 carrot, finely diced
- 2 garlic cloves, finely chopped
- 1 inch ginger root, finely chopped
- 1 15oz can fire roasted tomatoes OR 1-2 tomatoes diced
- 1 cup split green peas
- 4 cups water
- 1 TB salt (to taste)
In a large saucepan or wok, heat oil on medium-high heat until it begins to ripple.
Add garam masala, cayenne, onions, carrots, and half the salt. Sauté 3-4 minutes, until spices are fragrant and onions are translucent.
Add garlic and ginger and stir 1-2 more minutes.
Reduce heat to medium. Add tomatoes and simmer 4-5 minutes.
Add split peas and water. Increase heat to medium-high, and bring to a boil. Cover pan.
Reduce heat and let simmer about 30-35 minutes, or until the peas have softened.
Add the remaining salt to taste, and serve hot.
To make Homemade Garam Masala: grind together: 1 cinnamon stick, 1 tsp black peppercorns, 1 tsp cloves, 1/3 tsp ground ginger, 2 cardamom pods. (Alternatively, use 1/2 tsp ground cinnamon, and ground versions of the other spices and mix together.)
Recipe Variations: Add 5 cups of water instead of 4. Add a few handfuls of fresh spinach after the lentils are finished cooking, and stir the spinach into the soup until it wilts.
Recipe inspired by: Vegetarian India by Madhur Jaffrey