This comforting soup brings together warm spices and a hint of sweetness for a deliciously satisfying meal. Perfect for cozy evenings, it’s a flavorful blend that’s both hearty and easy to make.
Prep Time5 min
Cook Time45 min
Total Time50 min
Difficulty
Medium
Better Cooking Tips
Toast your spices lightly before adding them to deepen their flavor.
Use homemade or low-sodium broth for better control over seasoning.
Simmer the soup gently to allow the flavors to meld without losing their brightness.
Ingredients
0/11
What Makes This Recipe Special
This soup offers a wonderful blend of spices and creamy textures that warm you from the inside out. Its complex flavors make every spoonful exciting, while the hearty ingredients keep it satisfying and nourishing.
Step 1
Place the split peas in a large bowl and covering them with water by about an inch. Let them soak for at least half an hour. Once soaked, drain the peas and transfer them to a big pot. Add 4 cups of water along with turmeric, ground dried chili pepper, and salt. Bring everything to a boil, then lower the heat to medium-low and let it simmer. Keep an eye on it, adding more water if it gets too thick, and cook until the peas are nice and tender—this should take around 30 to 40 minutes.
Step 2
Stir in the lemon juice and tomato paste. Turn the heat up to medium and let it cook a bit longer until the soup thickens, about 10 more minutes. Meanwhile, heat some vegetable oil in a small pan over medium heat. Fry the garlic and cumin seeds until the garlic turns golden brown, which should take about 5 minutes. Finally, pour this fragrant mixture into the soup and give it a good stir before serving.
140
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Perfect Pairings
Serve with a side of warm naan bread or steamed basmati rice to soak up the soup’s rich broth. A sprinkle of fresh cilantro or a squeeze of lime adds a bright, fresh touch.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened. This soup also freezes well for up to two months.
Frequently Asked Questions
Can I skip soaking the split peas before cooking?
Soaking helps reduce cooking time and improves texture, but you can cook them directly; just expect it to take longer.
What can I use instead of dried chili pepper?
You can substitute with cayenne pepper or chili powder, but adjust the amount to your heat preference.
How do I know when the split peas are fully cooked?
They should be soft and easily mashable when pressed with a spoon, usually after 30 to 40 minutes of simmering.
Can I use fresh garlic instead of minced garlic?
Yes, fresh minced garlic works perfectly for frying in the oil.
Is it okay to use olive oil instead of vegetable oil?
Yes, olive oil can be used, but it may slightly alter the flavor of the garlic and cumin mixture.
How do I thicken the soup if it’s too watery?
Simmer it uncovered on medium heat to let some liquid evaporate until it reaches your desired thickness.
Can I make this soup vegan?
Yes, all ingredients are plant-based, so it’s naturally vegan.
How long can I store the soup in the fridge?
Store it in an airtight container for up to 3 to 4 days. Reheat thoroughly before serving.
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