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    Home » Dinner » Main Dishes

    Vegan Split Pea Soup

    Published: Feb 8, 2018 · Modified: Nov 20, 2023 · 12 Comments

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    Jump to Recipe Save Recipe Saved!
    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.

    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.

    Vegan split pea soup in a pot and bowls, all sitting in the snow

    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!

    split peas
    Split Green Peas

    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), check the recipe card for an easy way to make your own garam masala, or buy online.

    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 in a soup pot, sitting in the snow

    Want more VEGAN recipe ideas?  Try these:

    • Vegan Quinoa Burgers
    • Vegan Sloppy Joes
    • Vegetable Korma

    Want more LEGUMES?  Try these:

    • French Lentils with Dijon Vinaigrette
    • Beluga Lentil Salad
    • Red Lentil Dal
    Vegan split pea soup in a pot and bowls, all sitting in the snow
    Print Recipe Save Recipe Saved!
    5 from 9 votes

    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.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time35 minutes mins
    Total Time40 minutes mins
    Course: Main Course, Soup
    Cuisine: American, Indian
    Servings: 4 people
    Calories: 225kcal
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    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 carrot, diced
    • 2 teaspoons sea salt, plus more to taste
    • 2 teaspoons garam masala (See Recipe Notes)
    • ¼ teaspoon cayenne pepper
    • 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

    Instructions

    • In a large saucepan or wok, heat oil on medium-high heat until it begins to ripple. 
    • Add onions, carrots, salt, garam masala, and cayenne.  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.  Taste and add more salt if desired. Serve hot.

    Notes

    To make Homemade Garam Masala:  grind together: 1 cinnamon stick, 1 tsp black peppercorns, 1 tsp cloves, ⅓ tsp ground ginger, 2 cardamom pods.  (Alternatively, use ½ 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.
     

    Nutrition

    Calories: 225kcal (11%) | Carbohydrates: 35g (12%) | Protein: 13g (26%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1195mg (52%) | Potassium: 588mg (17%) | Fiber: 14g (58%) | Sugar: 6g (7%) | Vitamin A: 2675IU (54%) | Vitamin C: 4mg (5%) | Calcium: 50mg (5%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 9 votes (2 ratings without comment)

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    Comments

    All commentsI made thisQuestions
    1. Liz @ Ready to Yumble says

      March 17, 2016 at 1:22 pm

      5 stars
      Love the snow pics - that's exactly the right atmosphere for split pea soup!

      Reply
      • champagne-tastes says

        March 17, 2016 at 1:24 pm

        Thanks!! It definitely is!

        Reply
    2. Meg @ AdventuresInVerdance.com says

      March 17, 2016 at 2:15 pm

      5 stars
      This could totally warm you up in a snowstorm. Time for me to make more pea soup!

      Reply
      • champagne-tastes says

        March 17, 2016 at 2:20 pm

        Yes! Make all the soup!

        Reply
    3. Dawn - Girl Heart Food says

      February 08, 2018 at 11:35 am

      5 stars
      I love split pea soup and particularly love the garam masala addition in here! I know what you mean about when it snow out...makes you want to make something warm and cozy and this soup would fit the bill perfectly!

      Reply
    4. JoyceK says

      February 10, 2018 at 3:31 pm

      5 stars
      Could you please post Carb count as well as calories? Thank you!

      Reply
      • champagne-tastes says

        February 10, 2018 at 6:24 pm

        Sure thing! There's a nutrition label at the bottom of the recipe card 🙂

        Reply
    5. Dawn - Girl Heart Food says

      February 12, 2018 at 7:39 am

      5 stars
      So, I made this soup this past weekend and it was AMAZING!!! It was so hearty and the flavours were fabulous! It's lunch today and will definitely be making again - it's too good not to 🙂

      Reply
      • champagne-tastes says

        February 12, 2018 at 8:51 am

        Yay! I'm so happy you loved it! Thanks for letting me know!

        Reply
    6. Meg | Meg is Well says

      February 20, 2018 at 1:13 pm

      5 stars
      I love split peas and lol, I would probably make a soup first if it was snowing and then move on to cookies later.

      Reply
    7. Katherine McConaughy says

      August 14, 2018 at 12:14 am

      5 stars
      Brilliant!. Rich and earthy with the cinnamon and clove, coriander and cumin, ginger and garlic, a really full-bodied totally authentic tasting flavor combo, I'll be making this many times again. Thank you. I didn't know what to do with the peas I bought (over a year ago) thinking they were lentils.

      Reply
      • champagne-tastes says

        August 14, 2018 at 7:31 am

        Oh yay!! I’m so happy you loved it! Peas have a habit of hiding in cabinets for years lol!!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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