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.
Servings: 4 people
- 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