Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don’t use green or brown lentils, it just won’t be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.

Ingredients Nutrition


  1. In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
  2. Add the cumin, turmeric, coriander and ginger and cook for another minute.
  3. Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
  4. Lower the heat and simmer for 40 minutes, or until the split peas are tender.
  5. In a bowl, combine the tomatoes, lime juice and soy sauce.
  6. When the split peas are tender, add the tomato mixture.
  7. Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.
Most Helpful

Tastes wonderful. Since I doubled the recipe it took a while to prepare the vegetables- peeling and chopping sweet potatoes and onions, grinding ginger, cutting the tomato and the like. I used the blender and the result is a creamy, golden soup. Low calorie. Worth the effort.

JVernel October 27, 2012

Excellent soup! I expected the color to be more yellow, but it is a lovely vibrant orange. All of the flavors work really well together and make this soup spicy (but not overly hot), savory and a little sweet --- nicely balanced! I used gala apples, but I would love to try this with something more pungent next time, like granny smith. A great, rich, filling and healthy soup that the whole family enjoyed (19 months and up!) Thanks!

rsarahl November 16, 2007

Delicious! So much flavour and the texture is lovely. I made the full batch so I could freeze some for busy weeknights later. I'll definitely be recommending this recipe to friends and family. Thank you.

Moor Driver August 02, 2007