Vegan Split Pea Soup

5 from 8 votes

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 mins

Cook Time35 mins

Total Time40 mins

Course: Main Course, Soup

Cuisine: American, Indian

Servings: people

Calories: 225kcal

Author: Sarah Trenalone

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