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.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main Course, Soup
Cuisine: American, Indian
Servings: 4 people
Calories: 225kcal
- 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
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.
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.
Calories: 225kcal | Carbohydrates: 35g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1195mg | Potassium: 588mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2675IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg