Soups and Starters Recipes - Indian Split Pea Soup Recipe

  
 

Soups and Starters Recipes - Indian Split Pea Soup Recipe

Ingredients

Serve 4

  • 250 g/8 oz yellow split peas

  • 1.3 liters/2 1/4 pints water

  • 1/2 teaspoon turmeric

  • 2 tablespoons lemon juice

  • 1 fresh green chili, deseeded and finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 small cucumber

  • 3 spring onions

  • 75 ml/3 fl oz natural yogurt

  • salt and pepper

  • mint leaves, to garnish

Method:

  1. Pick over the yellow split peas to remove any grit, then wash under running cold water and drain them in a colander.

  2. Place the drained split peas in a large saucepan with the water and turmeric and bring to the boil. Reduce the heat, cover and simmer very gently for 1 1/4-1 1/2 hours until cooked and tender.

  3. Remove from the heat. Tip the split peas and their liquid into a food processor or blender. Add the lemon juice, chili, cumin and coriander seeds and season to taste with salt and pepper. Process until smooth.

  4. If the soup is a little too thick, thin it down with water or more lemon juice.

  5. Transfer to a serving bowl and refrigerate until required. Dice the cucumber and slice the spring onions just before serving.

  6. Swirl the yogurt into the chilled soup and serve garnished with the cucumber, spring onions and mint.