Punjabi Pea and Mint Soup

"I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt."
 
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photo by oloschiavo photo by oloschiavo
photo by oloschiavo
Ready In:
2hrs 20mins
Ingredients:
14
Serves:
6-8
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ingredients

  • 12 cup split peas (green)
  • 12 cup yellow split peas
  • 12 cup dried whole peas
  • 12 cup red lentil
  • 1 leek, finely chopped
  • 2 large potatoes, cubed
  • 3 large carrots, sliced
  • 1 stalk celery, finely sliced
  • 4 teaspoons vegetable stock powder
  • 8 cups water
  • 2 garlic cloves, minced
  • 2 tablespoons curry powder (buy it or make your own)
  • 14 cup of fresh mint, finely chopped
  • salt and pepper, to taste
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directions

  • Rinse lentils and peas, and add to stock pot with vegetables and water.
  • Add garlic, spices and stock powder and bring to the boil.
  • Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
  • Add freshly chopped mint and season with salt and pepper. Stir and serve.

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