Vegetarian Red Pepper and Yellow Split Pea Soup Recipe

Ingredients

  • 1 tablespoon olive oil
  • 3/4 cup chopped white or yellow onion
  • 1 1/2 cups chopped red bell pepper
  • 4 cups water
  • 1 cup dry yellow split peas, rinsed and drained
  • 1 1/2 teaspoons fine sea salt
  • 2 teaspoons garam masala
  • Dash cayenne pepper
  • 3/4 cup canned coconut milk
  • Fresh chopped cilantro

Cooking Instructions

  • In large pot, heat oil over medium heat
  • Add onion and bell pepper
  • Cook 5 minutes until softened, stirring occasionally
  • Add water, split peas, salt, garam masala and cayenne pepper. 
  • Bring to boiling; reduce heat. Simmer, covered, 45 to 55 minutes until split peas are tender.

Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. (Split pea soup tends to get thick. If needed, thin with some water or additional coconut milk. Taste and add additional salt, if needed.) Serve with a sprinkling of fresh cilantro.

Makes about 5 cups soup

Vegetarian Yellow Split Pea Soup

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 4 cups water
  • 1 cup dry yellow split peas, rinsed and drained
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 teaspoons bittersweet paprika
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin
  • Dash cayenne pepper
  • 1 cup chopped fresh tomato
  • 2 cups fresh baby spinach leaves

In large pot, heat oil over medium heat. Add onion and bell pepper; cook 5 minutes until softened, stirring occasionally.

Add water, split peas, salt, paprika, coriander, cumin and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 55 minutes until split peas are tender.

Add tomatoes; simmer, covered, 10 minutes more. Stir in spinach.

Makes about 6 cups soup

Red Lentil Soup with Sweet Potatoes and Kale

  • 1 tablespoon olive oil
  • 1 medium white or yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 5 cups water
  • 1 cup red lentils, rinsed and drained
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons bittersweet paprika
  • 3/4 teaspoon ground cumin
  • 12 ounces fresh sweet potatoes, peeled and cubed (2 cups)
  • 4 cups chopped fresh kale leaves (stems removed)
  • Freshly ground black pepper

In large pot, heat oil over medium heat. Add onion; cook 5 minutes until softened, stirring occasionally. Add garlic; cook and stir 30 seconds until fragrant but not browned. Add water, lentils, salt, coriander, paprika and cumin. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.

Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender. Add kale, simmer about 5 minutes more or until kale reaches desired tenderness. Season soup with freshly ground black pepper.

Makes about 7 cups soup.

Serving Tip: Add a squeeze of lemon juice or some chopped fresh tomatoes to each bowl of soup.