Dive into a bowl of warmth with our Curried Red Lentil and Split Pea Soup, a delightful dish that perfectly marries comfort and nutrition! Packed with vibrant flavors and wholesome ingredients, this Indian-inspired recipe is not only easy to make but also a feast for the senses. Imagine the fragrant aroma of curry wafting through your kitchen as you prepare a meal that’s both hearty and satisfying. Whether you're looking for a quick weeknight dinner or a cozy dish to impress your guests, this soup is sure to become a favorite. Ready to unlock the secrets of this delicious recipe? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 cup red lentils
- 1 cup split peas
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup red lentils, 1 cup split peas, 1 onion (chopped), 2 carrots (diced), 2 cloves garlic (minced), 1 tablespoon curry powder, 4 cups vegetable broth, 1 can coconut milk, and salt and pepper to taste.
- Rinse the red lentils and split peas under cold running water until the water runs clear. This helps to remove any dust or impurities.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and diced carrots to the pot. Sauté for an additional 3-4 minutes, stirring occasionally, until the carrots begin to soften and the garlic is fragrant.
- Stir in the curry powder, allowing it to cook for about 1 minute to release its flavors. Make sure to mix it well with the vegetables.
- Add the rinsed red lentils and split peas to the pot, stirring to combine with the sautéed vegetables and spices.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
- After 30 minutes, add the can of coconut milk to the pot. Stir well to incorporate the coconut milk into the soup. Allow the soup to simmer for an additional 10 minutes, or until the lentils and split peas are tender.
- Once cooked, taste the soup and season with salt and pepper according to your preference. If you desire a creamier texture, you can use an immersion blender to blend a portion of the soup or leave it chunky as is.
- Serve the curried red lentil and split pea soup hot, garnished with fresh herbs such as cilantro or parsley if desired. Enjoy with crusty bread or over rice for a complete meal.
Tips
- Ingredient Prep: Take a few minutes to prep your ingredients before you start cooking. This will make the cooking process smoother and more enjoyable.
- Rinse Thoroughly: Don’t skip rinsing the red lentils and split peas! This step is crucial for removing any dust and ensures a cleaner flavor in your soup.
- Sauté for Flavor: Make sure to sauté the onion, garlic, and carrots until they’re soft and fragrant. This step builds the base of flavor for your soup, making it rich and delicious.
- Adjust the Spice: Feel free to adjust the amount of curry powder to suit your taste. If you love a little heat, consider adding a pinch of cayenne pepper or some chopped chili.
- Blend for Creaminess: If you prefer a creamier texture, use an immersion blender to puree part of the soup. This will give it a velvety consistency while still leaving some chunky bits for texture.
- Garnish: Elevate your soup by garnishing it with fresh herbs like cilantro or parsley. A squeeze of lime or lemon juice just before serving can also add a refreshing zing!
- Perfect Pairings: Enjoy your soup with crusty bread or over a bed of fluffy rice for a complete and satisfying meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
