Split Pea Soup 

Recently I have had visitors – my parents and have been on a trip that begs the question – when are we returning? And thus the silence. But our blue moon has been out and Akkta’s contributions have been refreshingly summer. After so much traveling and eating out, often grab and go sandwiches, the palate and stomach were craving simplicity of taste. Soup was the answer! Lentils at that, a break from chicken noodle. Read on for an easy recipe for split pea soup that will have you hooked, I promise.

The prairies that feed the world

Where have I been? To the Canadian prairies and the Rockies. Two stunning geographical regions with natural beauty and bounties unique to them. Did you know that farms in the Canadian province of Saskatchewan are producing a large portion of the world’s pulses?  I learnt this last year and this time I got to see the endless miles of farms and ranches that fuel Saskatchewan and Alberta’s economy in addition to oil and gas. More of the history lesson later!

Dals or Lentils are an old Soup Ingredient

While reading about lentils I found that the Swedish make soup with split pea lentils. Indians in the north are familiar with Lauki-Chane ki dal, made with split chickpeas and bottle gourd. I modified the soup by adding zucchini to it – an ode to lauki chane ki dal but without the Indian tadka and used split pea lentils which is toor dal – the main constituent of sambhar.

Update: Since this recipe was written more soup recipes have been added to the blog. Some ideas for soup season from the blog: Roasted Cauliflower and Celery Soup, Chicken Soup Two Ways, Roquette (Arugula) Soup with Turmeric and Sour Cream.

Total Preparation Time: 45 minutes to 1 hour

15 minutes of prep & 30 minutes of active cooking.

Serves: 2-4 persons.

Ingredients:

• Split pea lentils – 1 cup(Toor dal),
• Olive oil – 1 tbsp ,
• Carrot – 1 (finely chopped),
• Half a zucchini (diced),
• Tomato 1 (broiled and chopped),
• Red onion – 1/2 to 1 (sliced),
• Garlic cloves – 2 (finely chopped),
• One inch piece of ginger (finely chopped/grated),
• Chicken stock – 2 cups (or vegetable stock),
• Fresh coriander – 1/4 cup (chopped),
• Salt, pepper and red chili powder to taste.

Process:

First measure and wash the lentils, at least thrice in running water. Then soak them while you prep the vegetables.

I broiled the tomato. I find that helps break down the skin and of course adds flavour. You can do this in an oven broiler, in a countertop oven toaster grill or on the flame.

Chop vegetables. I use gourds like zucchini with their skin on, but if you would rather not then peel it off. But I always peel carrots. The photograph shows the size I use. The onions are sliced thin and then halved. So they aren’t too small.

Rule of thumb: finely chopped vegetables take longer to dissolve. With onions, if caramelizing is the aim then keep them thick. Try it and see.

I used a pressure cooker to cook. If you don’t have one, use a deep pot with a heavy lid, a Dutch oven is great. In the utensil heat oil on medium high heat. Add garlic to it. Cook until its fragrant but not brown. Reduce the heat to medium. Next throw in the onions. Cook for about 5 minutes. Add salt, pepper and chili powder. Finally add the rest of the vegetables and sauté.

After 5 to 7 minutes add the soaking split peas and stock; close the lid and steam on high until you get two whistles, about 15 minutes. Reduce heat and let it simmer for another 10 minutes, turn off the heat and open once the steam has escaped.

If you are in a hurry, raise the whistle with a fork or spoon to allow the vapour to escape. Keep hands away from the steam – it can burn you! 

Split peas cook quickly. In 15 minutes they will be soft and between al-dente and well done. I like thick soup. If you cook longer the pulses start dissolving and thicken the soup.

Garnish with coriander and serve with soup sticks or bread.

Try this soup for a comforting meal. 😌

It’s just as good cold out of the fridge. If you like lentils and creamy soups, I doubt you’ll have much left.

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Split Pea Lentil Soup

2019-04-12 17:38:25

Serves 4

Split peas or toor dal is used commonly across India. This recipe combines the comfort of a warm bowl of dal with other ingredients to make a hearty meal. Try it!

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. Split pea lentils – 1 cup(Toor dal),
2. Olive oil – 1 tbsp ,
3. Carrot – 1 (finely chopped),
4. Half a zucchini (diced),
5. Tomato 1 (broiled and chopped),
6. Red onion – 1/2 to 1 (sliced),
7. Garlic cloves – 2 (finely chopped),
8. One inch piece of ginger (finely chopped/grated),
9. Chicken stock – 2 cups (or vegetable stock),
10. Fresh coriander – 1/4 cup (chopped),
11. Salt, pepper and red chili powder to taste.

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Instructions

1. First measure and wash the lentils, at least thrice in running water.
2. Then soak them while you prep the vegetables.
3. I broiled the tomato – I find that helps break down the skin and of course adds flavour.
4. Chop vegetables – I use gourds like zucchini with their skin on, but if you would rather not then peel it off, but I always peel carrots.
5. The onions are sliced thin and then halved.
6. In the utensil you are using (see below) heat oil on medium high heat and then add garlic to it cooking until its fragrant but not brown.
7. Reduce the heat to medium and add in the onions, cook for about 5 minutes.
8. Add salt, pepper and chili powder.
9. Finally add the rest of the vegetables and sauté.
10. After 5 to 7 minutes add the soaking split peas and stock; close the lid and steam on high until you get two whistles, about 15 minutes.
11. Reduce heat and let it simmer for another 10 minutes, turn off the heat and open once the steam has escaped.
12. Split peas cook quickly – in 15 minutes they will be soft and between al-dente and well done.
13. Garnish with coriander and serve with soup sticks or bread.

Notes

1. Rule of thumb: finely chopped vegetables take longer to dissolve – with onions, if caramelizing is the aim then keep them thick.
2. I used a pressure cooker to cook. If you don’t have one, use a deep pot with a heavy lid, a Dutch oven is great.
3. If you cook longer the pulses start dissolving and thicken the soup.

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By Kanika Samra

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