Spiced Yellow Split Pea Soup


This soup is how I paid my awesome friend Niqui (Milkitea.com) for the pictures she drew for my blog, food is always my back up plan to pay people back for something when they refuse to take money. I served it with a Honey Wholemeal version of the English Muffin Bread that my whole household has recently become addicted to (a recipe for the Honey Wholemeal version is in the works).

I have a collection of different types of lentils from my dhal making phase, I decided it was finally time to do something with them. Pulses help make any soup hearty and filling without having to add meat. This soup can be served so thick it’s almost standing up or you can thin it with water until it reaches the right consistency for you. The chilli adds a warmth that stays in your mouth as you eat but it’s not spicy by any means. Add less of the spices for a milder flavour, I started off with around half of the amounts below but added more after tasting. Use this recipe as a guideline, take advantage of the spices in your cupboard or just add your favourites if the spices listed below don’t tickle your fancy.

Spiced Yellow Split Pea Soup

Recipe by Ainsley Badman.

Inspired by Clotilde’s Butternut Squash and Lentil Soup over at Chocolate & Zucchini.

1 brown onion, finely chopped

3 cloves garlic, minced

thumb sized piece of ginger, grated finely

2 tsp ground cumin

1 1/2 tsp ground coriander seeds

1 tsp turmeric

2 tsp smoked paprika

1/2 tsp dried chilli flakes

2 carrots, finely chopped

1 1/2 cups dried yellow split peas, rinsed

2 cups vegetable stock

salt to taste

Place a large pot on medium heat, add a splash of oil and then the onion, cook until slightly soft.

Add in the garlic, ginger and all of the spices, cook until fragrant and the onions are well coated in the spices.

Add the carrots, split peas and vegetable stock to the pot, top up with enough water so that the split peas are covered by about 1 cm of liquid.

Bring to a boil then lower the heat until the mixture is simmering, cook covered for 30 minutes (top up with extra water if too much evaporates, the split peas should always be just covered with liquid).

Check the split peas by pinching one between your fingers, if it’s completely soft then they are ready, if not, cover and cook for another 10 minutes.

When the split peas are ready, blend the mixture until smooth using a blender or stick blender.

Add more water until the soup reaches desired consistency, if you do add more water keep the soup over a low heat until hot again.

Taste and add salt until the seasoning is to your liking.

Serve with crusty bread.


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