Prep 10 mins
Cook 1 hr 5 mins
Exotic yet cheep to make, this beautiful soup smells like an Indian restaraunt while it cooks, and fills you up like a meal! with the healthy fiber and protein of split peas and the vitamins and minerals of carrots, spinach, and tomatos, all in a curry base that can blow your socks off if you choose, this is one of my favorite winter and spring survival foods.
- 3⁄4 cup frozen spinach
- 1⁄2 cup diced carrot
- 1 1⁄4 cups dried split peas
- 1 cup tomato juice
- 2 1⁄2 cups water
- 2 -4 teaspoons minced garlic
- 1 small onion, sliced
- 1⁄4 large tomatoes (1 thick slice)
- 1 large minced jalapenos or 1 large habanero pepper
- 1 small onion, diced
- 1 tablespoon vegetable oil or 1 tablespoon ghee
- 1 1⁄2 teaspoons hot curry powder
- 1⁄2 teaspoon turmeric
- 3⁄4 teaspoon coriander
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
- Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
- Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
- Saute until spices are slightly roasted and everything is nice and melded.
- Add the tomato juice and water, allow to come to a boil.
- Add 1/2 of the remaining spice mixture and the split peas.
- Simmer for 30-35 minutes.
- Add carrots and last of the spice mixture.
- Simmer for 10-15 minutes.
- Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
- Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.
Absolutely delicious! I almost gave this 4 stars because I felt the ratio of water was too much and my cooking time was longer than stated, but its just too tasty not to deserve 5 stars. I used only 1 + 1/2 cups of water but perhaps this was because I used dried whole peas which I had slightly pre-cooked as I had no split peas on hand. I also used minced cayenne peppers in place of jalapeno (what I had on hand) and fresh spinach, finely diced. The amount of spice may seem like a lot to some people, but don't be afraid people, this is perfectly spiced. Thank you Brother for a keeper for sure! :)
I thought this very good. I did make some changes. I ommitted the chili pepper and reduced the curry powder and cayenne slighly, as I am sensitive to hot spices. I've never tried this sort of dish before and was pleasantly surprised. The slighly sweet flavors of carrots and tomatoes go so well with the curry seasoning. I liked the spinich in it too, and thought it added more depth and texture to the dish. I would definatly make this again. Thanks for posting.