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Vegan split pea soup in a pot and bowls, all sitting in the snow
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5 from 8 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.
Prep Time5 mins
Cook Time35 mins
Total Time40 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