Indian-Spiced Split Pea Soup Recipe

Name: Indian-Spiced Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower or other neutral-tasting oil; 1 medium onion peeled and minced (1 cup); 3 medium garlic cloves, peeled and minced; 1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons); 6 medium scallions, white and pale-green parts only, trimmed and thinly sliced; 1 small dried red chile; 2 teaspoons coarse salt, plus more to taste; 1/4 teaspoon turmeric; 1 pound yellow split peas, picked over and rinsed; 8 to 10 cups water; 2 tablespoons sunflower or other neutral-tasting oil; 3/4 teaspoon cumin seeds; 1 teaspoon mustard seeds; 2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional); 2 tablespoons coarsely chopped cilantro

Servings: persons

2 tablespoons sunflower or other neutral-tasting oil
1 medium onion peeled and minced (1 cup)
3 medium garlic cloves, peeled and minced
1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
6 medium scallions, white and pale-green parts only, trimmed and thinly sliced
1 small dried red chile
2 teaspoons coarse salt, plus more to taste
1/4 teaspoon turmeric
1 pound yellow split peas, picked over and rinsed
8 to 10 cups water
2 tablespoons sunflower or other neutral-tasting oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional)
2 tablespoons coarsely chopped cilantro

1
Cook aromatics Heat the oil in a saucepan over medium-high heat.
2
Add the onion, garlic, ginger, scallions, chile, and salt.
3
Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes.
4
Add turmeric
5
Make soup Add peas and 8 cups water.
6
Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes.
7
(Check after 30 minutes and add more water if necessary.
8
Remove chile, if desired, and discard.)
9
Finish and serve Heat the oil in a skillet over medium heat.
10
Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds.
11
Add spices to the soup, stir to combine, and cover pot.
12
Let stand for 10 minutes to allow the flavors to meld.
13
Stir in lime juice and cilantro; season to taste with salt.
14
Serve immediately, with lime wedges, if desired.
15
The soup can be refrigerated in an airtight container up to 3 days.
16
Thin with water before serving, if necessary.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons sunflower or other neutral-tasting oil, 1 medium onion peeled and minced (1 cup), 3 medium garlic cloves, peeled and minced, 1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons), and more.

Yes, Indian-Spiced Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Split Pea Soup

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