Total Time
Prep 25 mins
Cook 20 mins

Enhanced flavor with the roasting of the spices, this is quick to make and perfect for a cold winter meal. From The Essential Vegetarian Cookbook. Don't forget to serve freshly baked bread with this soup!

Ingredients Nutrition


  1. In castiron skillet on low-medium heat lightly toast the dry spices just until fragrant, about 3-4 minutes. Set aside in small bowl.
  2. In same castiron skillet heat oil on medium heat, add the diced potatoes and cook for about 5 minutes or until light golden. Next add the onion, garlic, ginger, celery, apple, curry powder, cumin, mustard seeds, coriander and turmeric.
  3. Reduce the heat and saute, stirring often, for about 10 minutes, or until vegetables have softened. Do not burn.
  4. Transfer mixture to large soup pot or crock pot. Stir in the split peas and enough water to cover the peas by 2 inches. For range top directions, reduce heat to medium-low, cover and cook until the split peas are soft enough to puree, approximately 20 minutes.
  5. For crockpot, cover and simmer for about 4 hours or until split peas are softened enough to puree.
  6. Once cooked, puree the soup with an immersion blender. Reduce heat to low and stir in the lemon juice and fresh cilantro. Season to taste with salt and pepper.
  7. Serve hot. Garnish each serving with cilantro sprig if desired.