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Indian-Spiced Yellow Split Pea Soup

Indian-Spiced Yellow Split Pea Soup

Nutrition Facts
  • cal. (kcal) 218
Indian-Spiced Yellow Split Pea Soup
  • Makes: 8 servings
  • Prep: 10 mins
  • Slow Cook: on HIGH for 5-1/2 hours or LOW for 7 hours
  • Cook: 2 mins
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Ingredients

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  • 2 cups yellow split peas, rinsed and picked over
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 1/2 tablespoons unsalted butter
  • 1 3/4 teaspoons ground cumin
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup light cream
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 cups cooked basmati rice (optional)

Directions

  1. Combine 5 cups water, peas, cloves and cinnamon stick in slow cooker. Cover and cook on HIGH for 3 hours or LOW for 4 hours.
  2. Remove the cloves and cinnamon stick. In a medium-size nonstick skillet, melt the butter over medium heat. Add cumin, 1/2 teaspoon ginger, turmeric, mustard seeds, coriander and cayenne to skillet and cook 1 to 2 minutes, stirring constantly. Stir the spice mixture into slow cooker and continue to cook another 2-1/2 hours on HIGH or 3 hours on LOW.
  3. Carefully puree soup in batches. Just before serving, stir in remaining 1/2 teaspoon ginger, the cream, salt and pepper and serve over rice, if desired.

Nutrition Information for Indian-Spiced Yellow Split Pea Soup

Servings Per Recipe: 8
PER SERVING: 218 cal., 6 g total fat (3 g sat. fat), 16 mg chol., 590 mg sodium, 30 g carb. (14 g fiber), 11 g pro.