This is a tasty curried soup to warm you on a chilly fall or winter day. It’s super adaptable too: Make the soup with more broth if you want a soup-like consistency, or less liquid to make it thicker like a curry. I use Indian curry in this recipe, but you can play with the recipe and use any spices you like. Serve over rice or on its own; great with a lovely slice of bread or naan, too.



coconut oil (or a neutral-flavoured cooking oil)

1/2-1 onion, finely chopped

2-3 garlic cloves, minced

2 tsp.+ fresh ginger, finely chopped or grated (optional)


Your choice of veggies chopped to a similar size: celery, carrots, sweet potatoes, cauliflower, potatoes all work well

1.5-2 cups yellow lentils/split peas (they’re the same thing), rinsed

water or veggie broth, enough to cover the split peas by at least an inch

1 tsp+ (or to taste) of your favourite curry powder (cumin, turmeric, coriander, a bit of cinnamon etc.)

salt, to taste

2/3 cup fresh or frozen corn (optional)

fresh cilantro garnish, optional



Sauté onion, garlic and ginger in oil until fragrant and soft. Add chopped fresh veggies and rinsed split peas, then broth or water. Add salt and curry or other seasonings, to taste. Bring to a gentle boil, then turn down heat and simmer, covered, for at least half an hour, or until split peas are tender.

Pay attention to your liquid as it’s simmering, and add more broth or water as desired. This is a good time to add more seasonings to suit you and your family’s tastes. Add corn when peas are almost soft.

Serve over rice or grain of your choice, or with your favourite bread or warm naan.

Makes excellent leftovers 🙂

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