Ingredients for Green Split Pea Curry Soup
- 1 cup dried green split peas
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- ground ginger (not specified in recipe)
- 1/2 teaspoon ground cumin
- ground coriander (not specified in recipe)
- ground cardamom (not specified in recipe)
- 1 teaspoon ground turmeric
- juice from 1/2 lemon (plus more to taste)
- 1/4 teaspoon cayenne pepper (optional)
- chicken broth (as needed)
- chicken bouillon cube (not specified in recipe)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 6 cups water
- 1 tablespoon curry powder
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How to Make Green Split Pea Curry Soup
- Rinse 1 cup of dried green split peas thoroughly under cold water.
- Heat 6 cups of water in a kettle until boiling.
- Chop 1 large onion, 2 carrots, and 2 celery stalks into 1/2-inch pieces.
- Mince 4 cloves of garlic.
- In your slow cooker, combine the rinsed split peas, boiling water, chopped onion, carrots, celery, and minced garlic.
- Stir in 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (optional), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Add the juice of 1/2 lemon.
- Cover and cook on high for 6 1/2 hours, or on low for 12-14 hours, or until the split peas are tender and the soup has thickened to your desired consistency. Stir occasionally and add more water or broth if needed.
- Before serving, taste and adjust seasoning as needed. You may want to add more salt, pepper, or lemon juice to your liking.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
39g
Fat
3g
Carbs
17g
